Super soufflé

Cloe's soufflé. Picture by Cloe Sclippa

Justine Tyerman pops in to visit a friend and discovers a veritable feast of South American cuisine prepared by a talented young chef from Argentina . . .

Cloe’s souffléINGREDIENTS:

5 eggs

1 romanesco (aka Roman cauliflower)

Half a broccoli

Half a cauliflower

Half cup of grated blue cheese

1 potato

Black sesame seeds

1 cup of milk

Coconut oil

METHOD:

• Preheat the oven to 190°C and grease a tray with coconut oil and black sesame seeds.

• Chop the potato and the stems of the cauliflower, broccoli and romanesco. Set aside the flowerets.

• Boil in a pan with milk and some water until soft and make a purée.

• In a bowl mix the egg yolks with the cheese, purée and flowerets.

• Whisk the egg whites until firm peaks form.

• Combine both preparations with soft movements so you don’t lose the air of the egg whites.

• Place the mixture on the greased tray and sprinkle with more black sesame seeds.

• Bake for 20 minutes until it’s golden brown.

• Serve with slaw salad.

Tip:

This soufflé doesn’t like to wait for the diners — after it’s baked it needs to be eaten immediately!