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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» 23m ago
» 26m ago
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 8h ago