Rustic Souffle

[jackal10]

Rustic Souffle

I'm sure there are people here who make better souffles, with flat tops...

However here is my rustic version. Very good it is too for a light lunch or supper.

Fantastically versatile recipe. You can use almost any filling or flavouring, sweet or savoury. Use the same mixture in a flat pan to make a roulade. Any souffle left cover can be left to deflate and go cold, then reheat in a sauce for a double cooked souffle.

Winter vegetable and cheese

Ingredients.

Left over veg Here sprouts and carrots

An egg per person

Grated cheese (this is cheddar and Parmesan)

Salt, pepper, butter

Preheat the oven to 200C/400F. Souffles like bottom heat, so put in a baking stone if you have one.

Separate the eggs. Butter the ramekins well, and if you like put a "surprise" in them . Some ham or bacon would also go well if you eat them, or a cube of cheese, or for a sweet liquor souffle a cube of bread soaked in the liquor. Whiz the ingredients other than the egg white. Season well - all that flavour is going to be diluted by the egg foam.

Beat the egg white to soft peaks. The puree and the egg white should be about the same stiffness, and roughly equal volume. Mix a little of the egg white into the puree to lighten it.

Fold the rest of the egg white into the puree. Don't beat out all the air - its OK for some to be not fully mixed. Fill into the ramekins

Tap to settle the mixture then run your finger round to clear the edge

Put in the oven for 25 mins.

Serve immediately. This deflated a bit while I was fiddling with the camera. Should be just runny in the centre.

Enjoy!

You can use many different vegetable purees. Courgette is good in summer.

For a cheese souffle use a Bechamel (white) sauce

For sweet souffle add sugar, and coat the inside of the ramekin with sugar.

Fruit puree are good, or just a liquor, like Grand Marnier beaten with the egg yolk.

Chocolate is classic: melt the chocolate and beat with the egg yolks.

Keywords: Easy

( RG1626 )