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garlic lime zest broccoli stems heavy cream milk lime eggs cornstarch salt canola oil Parmesan egg broccoli florets shallot mustard extra-virgin olive oil salt
Viewed: 6 - Published at: 8 years agoIngredients
- 1 tablespoon garlic, minced
- 1 teaspoon lime zest, minced
- 1 cup broccoli stems, peeled, finely diced, 1/16-inch
- 2 cups heavy cream
- 1 cup milk
- 12 to 16 kaffir lime leaves, sliced lengthwise to remove stem
- 8 eggs, separated
- 1/3 cup cornstarch
- Salt and black pepper, to taste
- Canola oil to cook
- 1/2 cup Parmesan
- 4 shirred egg dishes or small oval baking dishes, buttered and floured
- 12 to 16 small broccoli florets, salt blanched and re-freshed
- 2 limes, juiced
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
- 1/4 cup shaved Parmigiano Reggiano
Method
- Preheat an oven to 500 degrees F with a thick (cookie) tray or hotel pan.
- In a saute pan coated lightly with oil, saute the garlic, zest and minced broccoli for 5 minutes until soft.
- Season with salt and pepper and set aside to cool completely.
- In a small saucepan, heat the cream, milk and kaffir lime leaves and bring to a simmer.
- Let reduce for 20 minutes then turn off heat and let sit an additional 30 minutes.
- Strain out the kaffir leaves, and bring back to scalding.
- In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
- To "temper" the egg yolks, add the milk to the egg mixture in a slow, steady stream.
- Put the egg mixture back into the sauce pot and cook over low heat.
- Whisk until thickened, like stirred yogurt, about 2 to 4 minutes.
- Transfer to shallow baking dish or soup plate, cover with plastic wrap and store in fridge until cold.
- Beat the egg whites until soft peaks form.
- Remove the custard from the refrigerator, whisk until smooth and fold in the chilled broccoli and the cheese.
- Fold equal parts by volume of the egg whites with the mixture.
- Ladle into the ramekins, place on tray and bake for 5 to 8 minutes or until golden brown on top.
- In a salad bowl, whisk together the juice, shallots and Dijon.
- Drizzle in the oil and season.
- Toss with florets and check for flavor.
- Plating: On an oval plate, place each 'souffle' on one side and stack a few florets on the other side.
- Garnish with Parmigiano Reggiano.
- Beverage: Herb-y, vegetal Sauvignon Blanc
