Broccoli Souffle with Three Cheeses
The secret of a well-risen souffle lies precisely in the size of the dish you use. If you want it to look amazing, use a small dish with a collar tied around - this way you can pile the mixture up high, then when it't cooked, remove the collar to reveal a spectacular height. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookhams
This recipe is taken from Delia's Vegetarian Collection.
First of all prepare the soufflé dish and its collar.
Transfer to a mixing bowl and add the cayenne, nutmeg, Cheddar, Gruyère (or Emmental) and 1 tablespoon of the grated Parmesan. Add 3 of the egg yolks plus the broccoli and mix everything together.
Now the vital part – beating the egg whites.
Make sure the bowl and whisk are spanking clean, then wipe them with the lemon to ensure they're absolutely grease free. If you're using an electric whisk, switch it on to low and beat the whites for approximately 30 seconds or until they begin to start foaming. Then increase the speed of the whisk to medium and then to high, moving the whisk round and round the bowl while it's beating until you get a smooth, glossy mixture that stands in stiff peaks when the whisk is removed from the bowl.
It's better to underbeat than overbeat, so watch carefully.
Next, using a large metal spoon, stir 1 tablespoon of the egg whites into the broccoli to lighten the mixture, then empty the broccoli mixture into the egg whites and fold, using cutting and turning movements, until everything is well amalgamated.
Don't be tempted to do any mixing – it must be careful folding done as quickly as possible.
Now pour the mixture into the prepared dish, sprinkle the top with the remaining Parmesan and place on a shelf in the lower third of the oven (with no shelf above), for 40-45 minutes.
When it's done it should be nicely browned on top, well risen and beginning to crack. It should feel springy in the centre but it's important not to overcook it, as it should be nice and moist inside because, as you are taking it from the oven to the table, and even as you are serving, it will go on cooking.
Divide between warm serving dishes and serve it absolutely immediately.
Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.