Super soufflé

Cloe's soufflé. Picture by Cloe Sclippa
Cloe Sclippa Mariani is from Buenos Aires, Argentina. She works as a chef at Crawford Road Kitchen. Picture supplied
Cloe was so excited when she found this romanesco (aka Roman cauliflower) at the Farmers Market, she adapted her favourite soufflé recipe to use it. 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 soufflé

INGREDIENTS:
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!

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 soufflé

INGREDIENTS:
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!

Your email address will not be published. Comments will display after being approved by a staff member. Comments may be edited for clarity.

Poll

  • Voting please wait...
    Your vote has been cast. Reloading page...
    Are you pleased that New Zealand history will be taught in all schools and kura from 2022?