Jerusalem Artichoke Souffle
|Butter||2 4⁄25 Ounce (2 Ounce Plus 1 Teaspoon)|
|Milk||10 Fluid Ounce|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Finely chopped fresh oregano/1/8 teaspoon dried oregano||1⁄4 Teaspoon|
|Parmesan cheese||2 Ounce, grated|
|Jerusalem artichokes||8 Ounce, peeled, simmered for about 30 minutes or until tender and drained|
|Double cream||2 Tablespoon|
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Using 1 teaspoon of the butter, grease a 3 pint [1 1/2 quart] souffle dish.
Tie a strip of greaseproof or waxed paper around the rim of the souffle dish so that it projects about 2 inches over the top.
Set the souffle dish aside.
In a large, heavy saucepan, melt the remaining butter over moderate heat.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
Gradually stir in the milk, being careful to avoid lumps.
Return the pan to the heat and cook the sauce for 2 to 3 minutes, stirring constantly, or until it becomes very thick and smooth.
Remove the pan from the heat.
Stir in the salt, pepper, cayenne, oregano and cheese.
Set aside to cool slightly.
Meanwhile, place a fine strainer over a medium sized mixing bowl.
Using the back of a wooden spoon, rub the cooked artichokes through the strainer to make a puree.
Stir the pureed artichokes and the cream into the sauce mixture.
Stir in the egg yolks and combine the mixture thoroughly.
In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Using a metal spoon, carefully fold the egg whites into the artichoke mixture.
Spoon the mixture into the prepared souffle dish.
Place the dish in the centre of the oven and bake for 35 to 40 minutes, or until the souffle has risen and is golden brown on top.
Remove the dish from the oven.
Quickly remove and discard the paper collar.