food, Recipes

Zucchini Soufflés

Sean Calitz



ingredients

  • butter for frying
  • 3 medium zucchini,
  • coarsely grated
  • 350ml full-cream milk
  • 60g unsalted butter
  • 60g flour
  • 1t hot English mustard
  • 1T cream
  • 2T grated Parmesan, plus a small handful for the sauce
  • 1t grated lemon rind
  • 2T fresh oregano
  • 3 egg yolks
  • salt and black pepper
  • 4 egg whites, beaten to stiff peaks
  • 2 cups cream

method

Preheat the oven to 180°C and butter six 150ml soufflé ramekins. Heat a little butter in a frying pan and sauté the zucchini for a few minutes until tender. Tip the zucchini into a colander to drain, or into a piece of muslin cloth and squeeze. Gently heat the milk in a saucepan. Melt the 60g butter in another saucepan and stir in the flour and mustard. Cook gently for about five minutes, remove from the heat and gradually whisk in the warm milk. Return to the heat and stir until the sauce begins to boil. Remove from heat again and stir in the zucchini, the tablespoon of cream, Parmesan, lemon rind and oregano. Allow to cool for five minutes, then add the egg yolks and season with salt and pepper. Gently fold in the egg whites using a metal spoon, and divide the mixture equally between the ramekins. Bake for 15 to 20 minutes, until the soufflés are firm and puffed up. Place in a draught-free spot
and allow to cool.

When ready to serve, pour a little of the remaining cream into an ovenproof dish and spread it so it coats the base. Gently ease the soufflés out of their ramekins with a plastic spatula, arrange them in the dish and drizzle a little more cream over the tops to saturate. Bake for 15 minutes until they become chubby and golden brown on top.

Season the balance of the cream with salt and pepper, and gently heat it in a small saucepan. Add the handful of Parmesan and stir to combine. Pour a little of the cream mixture over the top of each soufflé and serve with a rocket and avocado salad. SERVES 6

This recipe originally featured in the November 2013 issue of HL.