Broccoli Soufflés Recipe

Ingredients

Serve 6

• 2 1/2 lb/1.5 kg broccoli florets

• 2 tbsp butter

• 2 tbsp all-purpose/plain flour

• 1 cup/250 ml hot milk

• salt and freshly ground black pepper to taste

• 2 large eggs, separated

• 1 quantity Tomato Sauce

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter six 3/4-cup (180-ml) pudding molds.

2. Cook the broccoli in a large pot of salted, boiling water for 10 minutes, or until tender. Reserve 6 florets to garnish. Drain and process the remaining broccoli in a food processor or blender until smooth.

3. Melt the remaining butter with the flour in a small saucepan over low heat. Cook for 1 minute, stirring constantly.

4. Remove from the heat and pour in half the hot milk. Return to the heat and cook until the mixture thickens. Gradually mix in the remaining milk, stirring constantly. Season with salt and pepper.

5. Cook for 5-10 minutes, stirring constantly, to make a creamy Béchamel sauce. Add the Béchamel to the broccoli puree. Mix in the egg yolks and season with salt and pepper.

6. Beat the egg whites in a large bowl until stiff peaks form. Fold them into the broccoli mixture. Pour the mixture into the prepared molds.

7. Bake for 30 minutes, or until well risen and browned on top. Turn out onto serving dishes. Garnish with the reserved broccoli florets. Serve with the tomato sauce.