Yuzu Soufflé. Using our yuzu products, we made this delightful Yuzu soufflé. Light and fluffy bringing out the best in our Yuzu products!
2 tbsp yuzu oil
0.6 oz unsalted butter (room temp)
1.6 oz heavy cream
5.3 oz cream cheese (room temp)
0.3 oz sugar
1 ½ tbsp chopped yuzu skin
1 tbsp yuzu juice
3 egg yolks
0.2 oz cake flour
0.2 oz corn starch
2 oz sugar
Powder sugar for sprinkle
Yuzu skin for garnish
In a small bowl, combine the yuzu oil, butter and heavy cream then set aside.
Mix well the cream cheese and sugar in a separate bowl.
Add the yuzu skin and juice.
Add egg yolks and mix well.
Add and incorporate the cake flour and corn starch.
Preheat the oven to 265F.
Make the meringue, with the hand mixer, mix the egg whites while adding the sugar three different times until peak forms.
Lightly mix the cheese mixture and meringue.
Coat the ramekin with butter, adding the meringue mixture almost to the top, then align it in the baking tray.
Pour the hot water in the baking tray leaving a space of three-fourth inch of height.
Cook in the oven in low heat for forty minutes.
Later, bring the oven temperature to 320F then bake for an additional 30 minutes.
Once cooled down, leave it in the refrigerator overnight.
Take it out from the ramekin gently, then ready to serve.