DOCUMENT

30 Vegetable soufflé Serves 4 | Preparation time 85–90 (75–80) minutes Ingredients For the cauliflower mixture: 500 g cauliflower | in florets 4 medium eggs Salt Pepper Nutmeg For the sou é ramekins: 1 tbsp. butter For the sauce: 2 shallots | diced 20 g butter 20 g plain white flour 20 ml dry white wine 100 ml vegetable stock 100 g cream Pepper For the garnish: 1 tbsp. parsley | chopped Accessories: Perforated cooking container Hand blender 4 sou†é ramekins Rack Preparation Place the cauliflower in a perforated cooking container and cook as indicated for cooking stage 1. Leave the cauliflower to cool, then purée with a hand blender. Separate the eggs and put the whites to one side for later. Stir the egg yolks into the cauliflower and season with salt, pepper and nutmeg to taste. Beat the egg whites until stiŒ with a whisk and fold into the cauliflower mixture. Grease the sou†é ramekins, pour in the mixture and cook as indicated for cooking stage 2. In a pan, sweat the shallots in butter. Add the flour and deglaze with white wine. Mix with the vegetable stock and stir until smooth. Fold in the cream and season with salt and pepper to taste. Place the vegetable sou†é on a plate, surround with the sauce and garnish with parsley. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 14 (6) minutes Cooking stage 2 Temperature: 90 °C Duration: 15–18 minutes Useful tip You could use broccoli or carrots instead of cauliflower. The sou†é ramekins can be replaced with cups.