Soufflé of Huitlacoche - Corn Truffle and Squash Blossom
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 1⁄2 lb pumpkin, blossoms stems and stringy sepals removed or 1/2 lb squash blossoms, stems and stringy sepals removed
- 1⁄2 lb Huitlacoche
- 3 tablespoons safflower oil
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2 small poblano peppers (roasted, peeled and minced)
- 2 sprigs epazote, stems removed and minced
- salt
-
Souffle
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1⁄2 teaspoon salt
- 1 pinch cayenne
- 1 pinch nutmeg
- 4 egg yolks
- 2 tablespoons creme fraiche
- 1⁄4 lb swiss cheese, grated
- 6 egg whites
directions
- For the huitlacoche: Remove the mushroom from the cob and chop it roughly and set aside with the squash/pumpkin blossoms.
- Heat the oil and saute the onion and garlic until transparent.
- Add the huitlacoche and the blossoms along with the chiles, epazote and salt.
- Let simmer over a medium flame until the liquid of the huitlacoche and the blossoms has evaporated.
- Cover and store the mixture for one hour in the refrigerator and correct seasoning if necessary.
- For the souffle: Butter and flour a 2 quart baking or soufflé dish; set aside.
- Melt the butter in a saucepan, add the flour and stir constantly with a whisk over medium heat for two to three minutes.
- Add the cold milk.
- Season with salt, cayenne and nutmeg; stir until mixture is smooth and thick.
- Remove from heat and cool slightly.
- Combine egg yolks with the creme fraiche and beat them into the flour and milk mixture.
- Stir in the huitlacoche and squash/pumpkin blossoms along with the cheese until well blended.
- Pour the mixture into the prepared soufflé or baking dish.
- Bake in a preheated oven at 375° for 30 minutes.
- Check the consistency by using a toothpick to assure its proper baking. (Tooth pick should come out clean when done).
- Serve immediately.
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RECIPE SUBMITTED BY
Molly53
United States