Courgette, Olive and Parmesan Souffle
| Serves: | 4 |
|---|---|
| Preparation time: | 20 minutes |
| Cooking time: | 50 minutes |
Ingredients
- 150g grated Parmesan
- 6 medium courgettes
- 200g stoned olives
- A bunch of chervil, washed and roughly chaffed
- 60g Président Unsalted Butter
- 40g plain flour
- 4 eggs + 1 egg yolk
- Salt and Pepper
Equipment
- 4x Pyrex Ceramic Ramekins
- Pyrex Glass Bowl
Method
- Heat the oven to 200°C.
- Slice the courgettes and cook for 10 minutes in boiling water.
- Drain the courgettes and keep the water.
- For the sauce: melt 40g of butter in a saucepan, add the flour and Stir. Add 40cl of the courgette stock. Keep kneading. Take the sauce off the heat and add the Parmesan. Mix the sauce with the courgettes.
- Butter the mould(s)
- Separate the eggs (put the egg yolk in the sauce and keep the egg whites aside). Mix in the olives and the chervil, add salt and pepper.
- Whisk the egg whites until stiff, Fold into the mixture. Fill the moulds and bake for 30 minutes (20 minutes if you are using single moulds).
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