Jerusalem artichoke soufflé
Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands
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Ingredients
|
280 |
g |
Jerusalem artichoke purée |
|
70 |
g |
butter |
|
80 |
g |
flour |
|
250 |
g |
whipping cream |
|
150 |
g |
whole milk |
|
5 |
|
egg yolks |
|
30 |
g |
grated Parmesan cheese |
|
5 |
|
egg whites |
|
pinch of |
|
salt |
|
|
|
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
- As a garnish for a main course.