Gastronomixs

Oxheart cabbage and vadouvan soufflé

This oxheart cabbage and vadouvan soufflé has an East Asian character and can be used for a variety of dishes. By adding sugar, this soufflé can even be served as part of a cheese board and/or dessert.

Creation by Dennis Middeldorp, Sense* restaurant, ‘s-Hertogenbosch, the Netherlands.

Oxheart cabbage and vadouvan souffléEnlarge

Ingredients

½

 

oxheart cabbage

15

g

vadouvan

6

g

lime juice

4

 

peppercorns

1

g

salt

8.5

g

potato starch

4

 

egg whites

50

g

sugar

 

 

salt

Preparation method

Serving suggestions

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