Peach melba soufflé
This recipe from Lee Kok Hua of Hakkasan in Abu Dhabi is sure to satisfy all sweet tooths...Yum!
Keywords
- hotels & travel
Ingredients
- 300g blood peach puree
- 100g raspberry puree
- 10g lemon, juiced
- 16g caster sugar
- 40g corn flour
- 300g peach soufflé base
- 100g egg whites
- 40g caster sugar
- 1 yellow peach, diced
- 40g sugar
- 5g lemon juice
- 25g frozen raspberries
- 300g milk
- 100g cream
- 80g yolks
- 80g sugar
- 20g stabiliser
- 4g glycerine
- 1 vanilla pods
- 40g pro crème
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