Parmesan Broccoli Souffle
|Butter||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce (1 Ounce Plus 1 Tablespoon)|
|Water||10 Fluid Ounce|
|Salt||1 1⁄2 Teaspoon|
|Broccoli||1 1⁄2 Pound, trimmed, washed and cut into small pieces|
|Garlic||1 Clove (5 gm)|
|Double cream||8 Fluid Ounce|
|Eggs||4 , separated and the yolks lightly beaten|
|Black pepper||1⁄4 Teaspoon|
|Parmesan cheese||2 Ounce, grated|
Grease a 2 pint [1 1/4 quart] ring mould with 1 tablespoon of butter and lightly coat the mould with 1 tablespoon of flour.
Knock out any excess flour and set the mould aside.
In a large saucepan bring the water, with 1 teaspoon salt, to the boil.
Place the broccoli and garlic in the water, bring the water back to the boil, cover the pan and cook the broccoli over moderate heat for 15 minutes.
Discard the garlic.
Drain the broccoli, chop it finely and set it aside in a large bowl.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium sized saucepan melt the remaining butter over low heat.
Stir in the remaining flour.
Cook for 1 minute, stirring constantly.
Slowly add the cream, stirring constantly with a wooden spoon.
When the sauce is thick and smooth, stir in the broccoli.
Remove the pan from the heat and stir in the beaten egg yolks, the remaining 1/2 teaspoon of salt and the pepper.
In a medium sized mixing bowl, using a wire whisk, beat the egg whites until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the broccoli mixture.
Turn the mixture into the buttered mould.
Stand the mould in a pan of boiling water and bake it in the oven for 35 to 40 minutes, or until the souffle has risen and is set.
Remove the mould from the oven and loosen the souffle with a knife.
Place a serving platter, inverted, over the mould and reverse the two.
The souffle should slide out easily.
Sprinkle over the Parmesan cheese and serve at once.