Souffle Aux Brocolis Avec Tapenade
|Broccoli||1 Pound (450 Gram)|
|Milk||1 Pint (600 Milliliter)|
|Butter||2 1⁄2 Ounce|
|Cheese||3 1⁄2 Ounce|
|Flaked roasted almonds||2 Ounce|
|Flaked plain almonds||1 Ounce (25 gram)|
1 In a pan, add water and boil the broccoli heads and discard the stalks.
2 Drain throughly and rub through a fine sieve.
3 In a bowl, mix the milk and seasoning and bring three-quarters of the milk and the butter to the boil to make the basic souffle mixture.
4 In a bowl, combine together whole eggs, yolks and flour with the remaining cold milk and gradually add to the boiling milk.
5 Cook on very low heat and remove from the heat when the mixture thickens. Stir in cheese.
6 Add in the roasted almonds and add the broccoli.
7 In a small bowl, whip the egg whites until stiff and fold in to the mixture.
8 Grease a dish with butter and sprinkle well with flour or grated cheese.
9 Pour the mixture into the dish and spread flaked plain almonds on top.
10 Cook in the oven at 325 degrees farenheit (160° C/Gas Mark 3) for 30-45 minutes.
11 Cut and serve.