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1 x set of Lamb’s brains, remove blood membrane and blanch in acidulated water.
Cut into cubes, marinate with ginger juice, yellow rice wine, light soy, oyster sauce, white pepper and chopped white of spring onion.
50 gm Kervalla matured goats cheese passed through a fine drum sieve, 3 egg yolks & 4 egg whites ( whipped to maringue ) then folded into the above mixture.
After the souffle has baked at 180 degrees Celcius , cool, refresh generously with lots of cream poured over the souffle.
Bake again at 160 degrees for 20 mins just before serving.
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