ingredients:
- 100g soft tofu
- 60g beet juice
- 100ml milk
- 2 eggs yolk
- 4 eggs white
- 70g granulated sugar
- 15g sifted cornstarch
Garnish: confectioners' sugar
for souffle dishes:
- butter
- granulated sugar
1. Preheat oven to 375 degree.
2. Butter souffle dishes, then dust with granulated sugar.
for souffle dishes:
- butter
- granulated sugar
1. Preheat oven to 375 degree.
2. Butter souffle dishes, then dust with granulated sugar.
3. Blend soft tofu with beet juice.
4. Whisk egg yolk and 40g granulated sugar. Then add cornstarch and whisk well.
4. Whisk egg yolk and 40g granulated sugar. Then add cornstarch and whisk well.
5. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, about 1 to 2 minutes.
6. Mix yolk mixtures and beet mixtures together.
6. Mix yolk mixtures and beet mixtures together.
7. Beat whites until foamy. Gradually add remaining granulated sugar, and beat until stiff peaks form. Stir whites into the yolk mixture. Gently fold with a rubber spatula.
8. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
9. Bake on a rimmed baking sheet until souffles rise and are golden, about 10-12 minutes. Dust with confectioners' sugar, and serve immediately.
notes:
1. Serve the souffle within 8-10 minutes, before souffles lose their height.
2. Keep the distance from each souffle dishes, otherwise they will stick together.
3. Leave some room from the top in the oven for the souffles rise.
notes:
1. Serve the souffle within 8-10 minutes, before souffles lose their height.
2. Keep the distance from each souffle dishes, otherwise they will stick together.
3. Leave some room from the top in the oven for the souffles rise.
