Can one make cheese soufflé without egg? If so how?
TRY THIS method: Take 1 litre cream, 350 gms sugar, 300 gms cream cheese, 50 gms gelatine, 80 ml water, 200 gms whipped cream. Soak gelatine in water and keep aside. Boil sugar and 1 litre (30% fat) cream and keep aside. Melt gelatine and mix with boiled cream. Cream the cheese and add to the above mixture. Line mould with butter paper and pour this mixture and keep in refrigerator (not freezer) till set. De-mould and decorate with chocolate sauce and nuts.
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Executive Chef, Taj Krishna
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