frankincense souffle

“From The book I Love Cheesecake, this recipe makes a 7-inch cake (or a 6-inch plus an oval light cheese mold).”

How to make frankincense souffle?

Step 1.

First, melt a little unsalted butter through water and apply to the walls and bottom of the mold.Using baking paper, cut out a circle about the size of the bottom of the mold, attach it to the bottom of the mold, and set aside.If the mold is a live bottom mold.The mold should be covered with tin foil.

First, melt a little unsalted butter through water and apply to the walls and bottom of the mold.

Step 2.

Place the cream cheese and 60 grams of granulated sugar in a mixing bowl to soften with water (heat to 40-50 degrees) and whisk with a food stick until granulated.(It can also be pressed with a scraper)

Place the cream cheese and 60 grams of granulated sugar in a mixing bowl to soften with water (heat to 40-50 degrees) and whisk with a food stick until granulated

Step 3.

Add 2 egg yolks to the cheese mixture in step 1 and beat well with a food stick (also use a spatula or egg whisk).

Step 4.

Bring the light cream to room temperature and add it to the cheese batter in step 2 in batches. Whisk the mixture well with a spatula (or egg custard). Add a little lemon juice (about 5ml) and mix well.

Bring the light cream to room temperature and add it to the cheese batter in step 2 in batches. Whisk the mixture well with a spatula (or egg custard).

Step 5.

Sift the milk powder and cornstarch into the cheese batter in Step 3. Stir until no lumps are present (whip with a stick).

Sift the milk powder and cornstarch into the cheese batter in Step 3. Stir until no lumps are present (whip with a stick).

Step 6.

Sift the mixture in Step 4 twice to remove the fine aggregates. Set aside.

Sift the mixture in Step 4 twice to remove the fine aggregates. Set aside.

Step 7.

Place egg whites in an oil-free egg whisk bowl. Squeeze in a few drops of lemon juice. Beat egg whites with an egg whisk. Slowly add 30g of granulated sugar.

Place egg whites in an oil-free egg whisk bowl. Squeeze in a few drops of lemon juice. Beat egg whites with an egg whisk.

Step 8.

Add the meringue from step 7 to the cheese paste in Step 6 and mix well with a spatula. Add the remaining 2/3 of the meringue and mix them by tossing and cutting (be careful not to overstir to avoid defoaming).

Add the meringue from step 7 to the cheese paste in Step 6 and mix well with a spatula. Add the remaining 2/3 of the meringue and mix them by tossing and cutting

Step 9.

Fill the mold with the batter, about 7-8 points.Preheat the oven to 160 degrees. Pour 50 degrees of hot water into the baking tray and bake for 20 minutes. Turn to 140 degrees and bake for 35 minutes (if the surface is too dark, cover with tin foil).

Fill the mold with the batter, about 7-8 points.Preheat the oven to 160 degrees. Pour 50 degrees of hot water into the baking tray and bake for 20 minutes. Turn to 140 degrees and bake for 35 minutes

Step 10.

Take out the mold and let cool for about 3 minutes. Gently press around the cake to help the cake unmold. Take a piece of baking paper and buckle it on the surface of the mold, invert the mold, take out the cake, quickly reverse the cake and put it on the table to cool.

Take out the mold and let cool for about 3 minutes. Gently press around the cake to help the cake unmold.

Step 11.

Let the cake cool completely. Sprinkle with powdered sugar and garnish. Cut into pieces and serve.

Let the cake cool completely. Sprinkle with powdered sugar and garnish. Cut into pieces and serve.

Cooking techniques

The actual baking temperature depends on your own oven.I set it to 160 degrees, and it went a little too high, cracked a little bit, powdered sugar.

Do not beat the egg white hard, otherwise it is easy to shrink.

Print Recipe