Friday, June 07, 2013


serves four 

1/3 cup diced bacon 
1 cup cauliflower florets 
1 cup water 
80 grams butter 
½ cup plain flour 
1 cup milk 
¼ cup thickened cream 
¼ cup grated parmesan cheese 
1 teaspoon nutmeg 
4 eggs separated 
1½ cups thickened cream 
extra parmesan cheese

Sauté bacon for 1 minute before adding cauliflower and a cup of water. Simmer until cauliflower tender. Blend mixture to desired texture and set aside. Melt butter in a medium saucepan. Add the flour, cook, stirring until thickens. Gradually add the milk stirring continuously. Add cauliflower mixture. Stir in thickened cream and parmesan. Allow to cool before adding egg yolks. In a separate bowl whisk egg whites until they form peaks. Use a large metal spoon to fold into cauliflower mixture. This will blend better if one spoon is folded initially followed by the rest of the whites. Prepare 6 dariole moulds by greasing thoroughly with butter. Spoon mixture into each mould up to the top and place in a large baking dish. Fill dish with water to half way up the molds. Bake in oven, which has been preheated to 200 degrees (180 fan-forced), for about 20 minutes or until lightly browned. Approximately 20 minutes prior to serving, pour ¼ cup of cream over each soufflé, sprinkle with cheese and return to the oven for around 15-20 minutes. Allow to cool before turning out onto individual gratin dishes. Set aside until half an hour before serving.

bacon recipe courtesy of: Come Dine With Me/Australia;, GPO Box 2692, Sydney NSW 1044, Australia

No comments: