Broccoli Soufflé with Three
Cheeses
Soufflés are
really something. Sublimely soft, foaming masses of egginess
that rise to lofty heights and never fail to delight all who see and all who
taste. I know rumour has it that soufflés are difficult, temperamental and can
fall flat on you, and there is some truth in that, but what I'd like
to point out is that some soufflés are more difficult than others. This one is
a savoury one made with cheese and a vegetable purée and it's this purée that
does a kind of holding operation within, so that this particular soufflé –
though it might shrink a little when it comes out of the oven – can never
actually fall flat on you. Vegetarians might like to know that a vegetarian
parmesan-style cheese is available.
Serves : 4 as a Light Lunch with a Green Salad; or 6 – 8 as a Starter
Ingredients:
1lb / 450g Broccoli,
the very thick stalks trimmed off
1oz / 25g Strong
Cheddar Cheese, grated
1oz / 25g Gruyère
Cheese, grated
1oz / 25g Parmesan (Parmigiano Reggiano), grated
1oz / 25g Butter
1¼oz / 30g Plain Flour
5 floz / 150ml Milk
¼ Level tsp Cayenne Pepper
¼ Whole Nutmeg,
grated
3 Large Eggs
2 Extra Egg
Whites
Pinch Cream of Tartar
Melted Butter for
the Dish and Collar
Salt and Freshly
Milled Black Pepper
Instructions:
1.
Pre-heat
the oven to Gas Mark 6 / 400°F / 200°C. Place oven shelf on lower third rack
with no shelf above.
2.
First of
all prepare the soufflé dish and its collar. To do this, cut a piece of
silicone paper from the roll, 20 inch x 12 inch / 51 x 30cm in length.
3.
Fold in
half along its length so that it now measures 20 x 6 inch / 51 x 15cm doubled.
4.
Now turn
up a 1 inch / 2.5cm fold all along the length to stabilise the base along the
collar.
5.
Next butter the dish really
well and sprinkle the inside with some of the Parmesan, tipping the
dish from side to side to give the base and sides a light coating.
6.
Empty out
the excess, then tie the paper collar around the dish with the 1 inch / 2.5cm
folded bit at the bottom. The paper will overlap around the circumference by 3
inch / 7.5cm and stand 3 inch / 7.5cm above the rim of the dish.
7.
Fix the collar
in place with string and tie with a bow so that when it comes out of the oven
you can remove it quickly and easily.
8.
Now butter the inside of the
paper and that's it – the dish is now ready to receive the soufflé.
9.
When
you're ready to make the soufflé, sprinkle the broccoli
with salt and steam
until tender – about 10 minutes.
10.
While the broccoli is
cooking, prepare the eggs.
11.
Have ready
one large and two small spanking clean bowls, separate the
eggs into the small bowls one at a time, transferring the whites from
the small bowl into the larger bowl as you go.
12.
When the broccoli is
tender, remove it and leave to cool until barely warm.
13.
Pop it
into a food processor and whiz it almost to a purée.
14.
Next make
the base sauce. Place the butter,
flour and milk in a small saucepan
and whisk with a balloon whisk over a medium heat until you have a smooth,
glossy paste.
15.
Season to
taste with salt and pepper, then season
with the same amount again – this extra is really to season the large volume of
eggs.
16.
Transfer
to a mixing bowl and add the cayenne, nutmeg, Cheddar, Gruyère and one
tablespoon of Parmesan.
17.
Add 3 of
the egg yolks
plus the broccoli
and mix everything together thoroughly.
18.
Now the
vital part – beating
the egg whites. Add a pinch of cream of tartar to the whites and
then, if you're using an electric whisk, switch it on to low and beat the whites for
about 30 seconds or until they begin to start foaming, then increase the speed
of the whisk to medium and then to high, moving the whisk round and round the
bowl while it's beating until you get a smooth, glossy mixture that stands in
stiff peaks when the whisk is removed from the bowl. It's better to underbeat than overbeat, so watch carefully.
19.
Next,
using a large metal spoon, stir 1 tablespoon of the egg whites
into the broccoli
to lighten the mixture, then empty the broccoli
mixture into the egg whites
and fold, using cutting and turning movements, until everything is well
amalgamated. Don't be tempted to do any mixing – it must be careful folding
done as quickly as possible.
20.
Now pour
the mixture into the prepared dish, sprinkle the top with the remaining Parmesan and place on
a shelf in the lower third of the oven for 40 – 45 minutes.
21.
When it's
done it should be nicely browned on top, well risen and beginning to crack. It
should feel springy in the centre but it's important not to overcook it, as it
should be nice and moist inside.
22.
Divide between
warm serving dishes and serve it absolutely immediately.
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