Chayote Soufflé is a refined and delicate dish, and it makes a great appetizer or a great side dish.
Soufflé dish is a classic French recipe, whose main characteristics are lightness and softness. Furthermore, it should be served immediately as it will deflate very quickly: soufflé can never wait. However, contrary to popular belief, it is a quick and easy recipe!
• 1 Kg peeled chayote
• 1 tablespoon butter (25 g)
• 2 tablespoons all purpose flour (40 g)
• 250 ml milk
• 2 tablespoons grated Parmesan cheese (20 g)
• 2 eggs
• a pinch of salt
• ground pepper
• 6-8 ramekins
• butter to grease the ramekins
1. Peel, cut the chayotes in half lengthwise, remove and discard oval seed under cold tap water (chayote exude a sticky liquid when peeled). Click here to learn more “Come cucinare il chayote”.
2. Cut into pieces and cook chayote in a pot of boiling salted water until tender.
3. Drain, let it cool and pass through a masher into a colander to remove excess water.
4. Melt the butter in a saucepan. Add flour and cook for a minute stirring constantly. Add the hot milk a little at a time, stirring constantly to prevent lumps, until the cream is thick and smooth. Allow to cool a little.
5. Beat the egg white with a pinch of salt until stiff.
6. In a bowl combine mashed chayote, white sauce, grated cheese and egg yolks. Season to taste and mix well. Then gently fold the meringue into the mixture.
7. Grease the ramekins with butter.
8. Spoon the soufflé mixture into the buttered ramekins and level off the top using a spoon. Bake in a preheated oven at 200° C until golden brown. It takes 25 – 30 minutes. Do not open the oven until very well risen and golden-brown on top. If you want you can bake it using a bain-marie in the oven, but it will require more time to bake through.
9. Serve immediately in the ramekins.
Yield: 6-8 servings
Posted on: 28 March 2015