John Myers
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Potato Soufflé
The perfect potato soufflé recipe with a picture and simple step-by-step instructions.
Ingredients for the soufflè
- 300 g Floury potatoes
- 4 piece Eggs
- 4 tablespoon Powder sugar
- 1 teaspoon Food starch
- 10 g Creme fraiche Cheese
also
- Oranges / oranges
- Custard
- Lemon ice cream
- Chocolate sprinkles
- Refractory molds
- First wash the potatoes and cook with the skin on. When the potatoes are done, drain the water and let them evaporate briefly. Peel the potatoes and press them through the potato press and let cool down well.
- Preheat the oven to 180 ° C and grease the molds. If you don’t have molds, you can also use normal coffee cups.
- Separate the eggs and beat the egg whites with the powdered sugar and cornstarch very stiff.
- Add the egg yolks to the potato mixture and mix with the creme fraiche to a fine mixture. Carefully fold in the egg whites. Pour the mixture into the prepared molds. I put them on a baking sheet so they don’t tip over.
- Now put the molds in the oven and bake at 180 ° C for about 30 minutes. Do not open the oven during this time, otherwise they will collapse.
- I served the soufflè with vanilla sauce, orange wedges and lemon ice cream. Also sprinkled with powdered sugar. If you like, you can put chocolate sprinkles on top, just as you like it.
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