Like most vegetable souffles, Zucchini in Suffle (zoo-kee-nee in soo-flay) is an extremely light and fluffy main course dish. Serve with a vegetable salad and some chilled white wine.
12 oz. butter
4 tablespoons olive oil
8 medium-sized courgettes, trimmed, blanched and sliced
1 TEASPOON salt
1 teaspoon freshly ground black pepper
1 garlic clove, crushed
2 oz. fine dry breadcrumbs
4 egg yolks
3 oz. plus
Parmesan cheese, grated
1 tablespoon prepared French mustard
2 tablespoons flour
4 fl. oz. single cream
6 egg whites, stiffly beaten
1 tablespoon finely chopped fresh parsley
1 tablespoon of the butter, grease a
2-pint souffle dish and set aside.
In a large frying-pan, heat the olive oil over moderate heat. When the oil is hot, add the courgettes to the pan and fry them, stirring occasionally, for 10 minutes.
Raise the heat to moderately high and stir in the salt, half the pepper, the garlic and breadcrumbs. Remove the pan from the heat and toss the courgette slices gently. Transfer the mixture to a fine wire strainer held over a medium-sized mixing bowl. Using the back of a wooden spoon, rub the ingredients through the strainer. Discard any pulp remaining in the strainer. Alternatively, place the courgette mixture in the jar of an electric blender and blend to a fine puree.
Place the puree in the refrigerator to chill for 1 hour.
Preheat the oven to very hot 450 F (Gas Mark 8, 230CC.)
Meanwhile, in a medium-sized mixing bowl, beat the egg yolks, 3 ounces of the cheese, the remaining pepper and the mustard together with a wooden spoon until the ingredients are thoroughly combined. Set aside.
In, a small saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to form a smooth paste. Gradually add the cream, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the mixture thickens. Remove the pan from the heat and set aside to cool.
When the mixture is cool, stir in the egg yolk mixture. Remove the puree from the refrigerator and stir 8 fluid ounces of the puree into the sauce. Discard any remaining puree or set aside for future use. With a metal spoon, gently fold in the beaten egg whites. Transfer the mixture to the prepared souffle dish and sprinkle the top with the remaining cheese. Place the dish in the centre of the oven and cook for 10 minutes.
Reduce the heat to fairly hot 400 :F (Gas Mark 6, 200 °C) and continue to cook for 20 minutes or until the souffle has risen and is golden brown on top.
Remove the souffle dish from the oven. Sprinkle over the chopped parsley and serve immediately.