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, De Limonadefabriek, Streefkerk, the Netherlands
Makes 900g.
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Ingredients
|
70 |
g |
butter |
|
80 |
g |
flour |
|
150 |
g |
whole milk |
|
250 |
g |
whipping cream |
|
30 |
g |
grated Parmesan cheese |
|
5 |
|
egg yolks |
|
280 |
g |
Jerusalem artichoke purée |
|
5 |
|
egg whites |
|
As needed: |
|
salt and pepper |
Preparation method
- Melt the butter, add the flour, and slowly cook on a low heat.
- Add the milk and the cream and cook to create a béchamel sauce.
- Allow to cool down to about 50°C and stir through the egg yolks and the Jerusalem artichoke purée.
- Season to taste with salt and pepper.
- Beat the egg whites until firm with a little salt.
- Fold together the two mixtures.
- Pour into moulds.
- Bake for fifteen minutes in an oven at 150°C then for another ten minutes at 110°C.
Serving suggestions
- Use in a composition with components of poultry, eggplant, and celeriac.
- Use in a composition with components of parsnip, lentils, and onion.
- Use in a composition with components of mackerel, celery, and bell pepper.