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Jerusalem artichoke soufflé

This soufflé is made on the basis of a béchamel sauce. Serve the soufflé as soon as possible after it comes out of the oven, as cold air will cause the soufflé to collapse.

Creation by Erik Hermans, Harvest Coffee Brewers, Rotterdam, the Netherlands

Makes 900g.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Gluten
  • Pescetarian

Ingredients

70
g
butter
80
g
flour
150
g
whole milk
250
g
whipping cream
30
g
parmesan cheese, grated
5
egg yolks
280
g
Jerusalem artichoke purée
5
egg white
as needed
salt and pepper

Scale recipe

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