Brocciu Soufflé – a real treat

We can never have too many recipes, can we – so, we’ll be planning more ‘brocciu’ but, in a soufflé this time, which will make a nice change too.

Bon appetitu !

 

 
 
Ingredients:                                                  Corsica Guide soufflé
 
90g + 50g butter
70g flour
35cl milk
7 egg yolks
8 egg whites
150g brocciu
2 drops plum brandy (eau de vie)
50g butter
Salt/pepper
 
 
 
Method:
Bring the milk to the boil. In the meantime, soften 90g of butter with the flour in a saucepan, stirring constantly. Lower the heat, and when the mixture begins to foam, whisk in the boiling milk. Bring to the boil while beating until it thickens, then take off the heat. When cooled, stir in the egg yolks and crushed ‘brocciu’, add salt+pepper and 2 drops of eau de vie. Set aside until the egg whites have been beaten, and butter a soufflé dish with the rest of your butter. Gently mix the egg whites. Pour and fill three quarters of the dish. Bake for 20/25m in a moderate oven until risen – serve immediately.
 
 
 
 
Source: Corsica Guide ©

Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>