Cauliflower and Broccoli Souffles and Sauce
Ingredients
- For the cauliflower souffles
- 300 grams Cauliflower (rinsed and trimmed)
- 15 grams butter
- 200 milliliters chicken stock
- salt
- Nutmeg
- 2 eggs
- 50 milliliters Whipped cream
- 4 round Metal dessert molds 120 ml (8 total)
- butter (to grease molds)
- For the broccoli souffles
- 300 grams Broccoli (instead of cauliflower, plus same other ingredients and amounts as for cauliflower souffles)
- For the broccoli sauce
- 40 grams shallots
- 1 garlic clove
- 200 grams Broccoli (rinsed and trimmed)
- 10 grams butter
- 1 tsp Pastry flour
- 200 milliliters vegetable stock
- 200 milliliters Whipped cream
- salt
- peppers
- Nutmeg
- 1 splash lemon juice
- For the cauliflower sauce
- 200 grams Cauliflower (instead of broccoli, plus same other ingredients and amounts for broccoli sauce)
Preparation steps
Preheat oven to 160°C (approximately 325°F). For the cauliflower souffles, mix chicken stock and butter, season with salt and nutmeg and bring to a boil. Simmer cauliflower in stock mixture until soft. Puree cauliflower mixture, strain through a sieve, mix with eggs and cream and season with salt and nutmeg. Generously grease dessert molds with butter and fill with cauliflower mixture.
For the broccoli souffles, repeat cauliflower souffle instructions with broccoli and the same other ingredients.
Place filled dessert molds in a baking pan and fill baking pan with enough warm, not boiling, water (about 80°C) (approximately 175°F) to reach halfway up the molds. Bake souffles until a wooden skewer comes out clean when inserted into souffles, 40-45 minutes. Remove dessert molds from water bath, dry bottoms of molds and allow souffles to cool slightly.
For the broccoli sauce, peel shallots and garlic and dice finely. Cut broccoli into florets. Melt butter in a saucepan and sauté shallots and garlic until translucent. Add broccoli florets to pan and sauté 5-8 minutes. Sprinkle broccoli mixture with flour and sauté 1-2 minutes more. Pour broth into pan, simmer to reduce by about half and season with salt, pepper, nutmeg and lemon juice. Puree broccoli mixture with an immersion blender and strain through a sieve back into the pan. Pour cream into sauce, season with salt and pepper and simmer for 5-10 minutes.
For the cauliflower sauce, repeat broccoli sauce instructions with cauliflower and the same other ingredients.
Remove souffles from molds. Serve souffles on plates with the sauces.
