(SAMPLE BLOG POST ONLY! NOT ACTUAL RECIPE)
Ingredients
For the soufflé:
-
80g Egg Whites
-
180g sugar (plus keep some sugar for the souffle bowls)
-
Cep Soufflé base (recipe below)
-
Drizzle of thyme oil
-
Edible flowers
-
50ml whipping cream (whipped)
-
Cloudberry Jam
Cep Mushroom Mix Ingredients:
-
150ml milk
-
7.5g dried mushroom
-
12g Meziana
-
38g sugar
-
2 egg yolks