This popular French recipe can be served for breakfast, brunch or a light dinner. Also try my Beetroot Souffle.
450 g broccoli, cut into florets
25 g butter, melted
30 g cake flour
150 ml milk
3 large eggs
50 g parmesan cheese, grated
2 large egg whites
pinch cream of tartar
salt & freshly ground black pepper
- Pre-heat the oven to 180 ° C and grease a 1 litre soufflé dish (14 cm in diameter and 7.5 cm high).
- Use a silicon brush and spread the butter inside the dish sprinkle the inside with some of the Parmesan, tipping the dish from side to side to give the base and sides a light coating.Empty out the excess and set aside.
- Steam the broccoli in a medium saucepan until tender – about 10 minutes.
- While the broccoli is cooking, prepare the eggs. Separate the eggs into the small bowls one at a time, transferring the whites from the small bowl into the larger bowl as you go.
- When the broccoli is tender, remove it and leave to cool until barely warm.
- Transfer the broccoli to a food processor and process it almost to a purée. Set aside.
- Place the butter, flour and milk in a small saucepan and whisk with a hand whisk over a medium heat until you have a smooth, glossy paste.
- Transfer to a medium mixing bowl and add the Parmesan cheese. Add the 3 egg yolks and the broccoli and mix everything together thoroughly.
- Add a pinch of cream of tartar to the egg whites beat with an electric hand whisk on low speed for about 30 seconds or until they begin to start foaming, then increase the speed to medium and then to high, moving the whisk round and round the bowl while it’s beating until you get a smooth, glossy mixture that stands in stiff peaks when the whisk is removed from the bowl. It’s better to underbeat than overbeat.
- Use a large metal spoon and stir 1 tablespoon of the egg whites into the broccoli to lighten the mixture, then empty the broccoli mixture into the egg whites and fold, using cutting and turning movements, until everything is well mixed.
- Pour the mixture into the prepared dish, place on a shelf in the lower third of the oven and bake for 40 to 45 minutes.
- When it’s done it should be nicely browned on top, well risen and beginning to crack. It should feel springy in the centre but it’s important not to overcook it.
- Divide between warm serving dishes and serve it immediately.
4 to 6 servings.