Alba White Truffle & 24k Gold Soufflé Pancakes

Name: Alba White Truffle & 24k Gold Soufflé Pancakes
Ingredients: 1½ scoops (~45g) Unflavored whey isolate (premium); 8 Egg whites (fresh, large); 4 Egg yolks (organic); ⅓ cup (~35g) Almond flour (finely ground); 15–20g + extra for topping Fresh Alba white truffle (shaved); 1 tbsp Truffle butter; 1½ tsp Baking powder; ¼ tsp Cream of tartar; 3–4 tbsp Unsweetened almond milk; 2–3 small sheets Edible 24k gold leaf sheets; to taste Salt + white pepper

A recipe from the Bmarchai Recipes collection.

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Alba White Truffle & 24k Gold Soufflé Pancakes

Nutrition (per serving)

650Calories

60 gProtein

26 gCarbs

42 gFat

4 gSugar

980 mgSalt

Ingredients

1½ scoops (~45g) Unflavored whey isolate (premium)
8 Egg whites (fresh, large)
4 Egg yolks (organic)
⅓ cup (~35g) Almond flour (finely ground)
15–20g + extra for topping Fresh Alba white truffle (shaved)
1 tbsp Truffle butter
1½ tsp Baking powder
¼ tsp Cream of tartar
3–4 tbsp Unsweetened almond milk
2–3 small sheets Edible 24k gold leaf sheets
to taste Salt + white pepper

Method

Separate eggs. Add cream of tartar to whites and whip to extremely stiff, glossy peaks (this creates the signature height).
In a separate bowl, gently whisk yolks, protein powder, almond flour, truffle butter, baking powder, salt and white pepper until smooth. Add almond milk gradually.
Fold ⅓ of whipped whites into yolk mixture to lighten. Then very gently fold in remaining whites in 2–3 additions — preserve every air bubble.
Let batter rest 5 minutes while heating pan on the absolute lowest heat.
Use tall ring molds on non-stick pan. Fill molds ~⅔ full. Cover pan, add 1 tbsp water around molds for steam. Cook 7–9 minutes until top is almost set.
Remove rings, flip extremely carefully (use two spatulas), cover again and cook 5–6 minutes until fully risen and golden.
Serve immediately topped with paper-thin shavings of fresh Alba white truffle, delicate flakes of 24k edible gold leaf, and a light drizzle of truffle oil.