14 small nopals (or 8 medium), rinsed and dried
1 small handful of small onions, or ¼ medium yellow onion
50 grams bacon
1 ½ cups heavy cream
125 grams mixed gruyere and manchego cheese
200 grams (1/2 lb) puff pastry
½ teaspoon prepared mustard
Equipment: 9-inch cake mold
Red Pepper Sauce:
1 small can roasted red peppers
¾ cup heavy cream
Reserved bacon (from above)
Render the bacon until crispy and reserve the bacon and fat separately. Slice the baby onions very fine and fry in the reserved bacon fat. Roll out the puff pastry until very thin and carefully place in the mold. Finely dice the nopal and place in a large sauté pan over medium high heat, stirring constantly. The nopals will release their “drool” and cook through, be patient. In a large bowl, whisk together the eggs, cream, seasonings, and mustard until thoroughly combined. Add the cooked nopals, onions, and cheeses and stir. Pour into the mold over the puff pastry and bake at 350°F for 1 hour. You can make this ahead of time and reheat for serving.
For the Red Pepper Cream Sauce: Blend the peppers. Mix with the cream and a drop of milk. Drain and stir in the bacon bits. Pour the sauce over the soufflé and decorate with a flower made of nopals and a tomato in the center.
bacon recipe courtesy of: Sophia Brittan and Emma Piper-Burket, Kitchen Caravan: Healthy Online Cooking Show, email@example.com, February 26, 2009