Brassica and Mozzarella Souffles
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- Ingredients
- 6 ozs Broccoli
- 6 ozs Cauliflower
- ⅛ cup butter
- 1 Tbsp Corn starch
- ¾ cup milk
- ¼ cup cream (48% fat)
- 2 eggs (separated)
- 1 cup grated Mozzarella
- salt
- freshly ground peppers
- grated Nutmeg
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter 6 ramekins.
2.
Cook the broccoli and cauliflower in a pan of boiling salted water for 3 minutes. Drain and refresh under cold running water, then separate into small florets.
3.
Mix the cornflour with a little of the milk to a paste.
4.
Melt the butter in a pan and pour in the milk and cream and bring to a boil. Whisk in the cornflour paste and cook for 1-2 minutes until thickened. Leave to cool slightly.
5.
Stir in the egg yolks, followed by the cheese. Carefully add the cauliflower and broccoli and season to taste with salt, pepper and nutmeg.
6.
Whisk the egg whites until stiff and glossy. Fold the egg whites into the cauliflower mixture until incorporated.
7.
Spoon into the ramekins. Place the ramekins in a roasting tin and pour in enough water to come half way up the sides.
8.
Cook for about 20 minutes until golden and puffy. Serve immediately.
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