Broccoli and Three-Cheese Soufflé
Description
Recipe for a dessert made from broccoli and cheeses
Instructions
- 1
Step 1
Grate the cheddar and Swiss cheese on a coarse grater, and the Parmesan on a fine grater. Grease the insides of six medium identical molds with butter and lightly dust with Parmesan. Set aside the remaining Parmesan.
- 2
Step 2
Separate the broccoli into florets, rinse and place in a colander, sprinkling the florets with salt. Set the colander over a pot of boiling water and steam for 10 minutes. Let the cooked broccoli cool slightly, then blend in a blender.
- 3
Step 3
Separate the yolks from the whites. Pour milk into a saucepan, add butter and flour. Place over medium heat and cook, stirring, until a paste forms, 3-4 minutes. Season with salt and pepper.
- 4
Step 4
Add grated Swiss cheese, cheddar, and a tablespoon of Parmesan. Pour in 3 egg yolks and broccoli puree. Season with salt, pepper, and nutmeg, then mix well.
- 5
Step 5
Preheat the oven to 200 °C. Beat 5 egg whites with a mixer until smooth, glossy foam forms. Add 1 tablespoon of the egg whites to the prepared broccoli mixture. Mix quickly.
- 6
Step 6
Next, transfer the broccoli mixture into the egg mixture in reverse order. Stir gently, but do not mix until completely uniform; white and green streaks should remain visible. Spoon the mixture into the prepared molds, sprinkle with the remaining Parmesan, and place in the oven for 40–45 minutes. Serve immediately after removing from the oven.