Courgette Souffle

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 220C/425F/Gas 7. Butter your 1 litre/1 3/4 pint
souffle dish lavishly with 15g/half oz of the butter, throw in a
large spoonful of the breadcrumbs, rotate the dish until the sides
and bottom are coated with crumbs then empty any surplus into the
rubbish bin.
Slice the courgettes into thin rounds, sprinkle with a little salt,
mix together and leave to drain in a sieve for about half an hour.
Squeeze as much moisture as you can out of them then steam over
boiling water until quite soft.
Make a thick b.chamel sauce from the rest of the butter melted in a
little saucepan, add the flour, stir well and cook for 1 minute until
thoroughly mixed, then add the warmed milk, little by little. Season
with a good deal of pepper but hold the salt as yet. Sieve the
courgettes (use the coarse blade of a mouli) into a bowl, discarding
any initial liquid, then stir into the b.chamel sauce with the grated
cheese until all is smooth and melted, then off the fire add the well
beaten egg yolks. Transfer to a large bowl to receive the beaten egg
whites, leave to cool.
Beat the four egg whites until stiff enough to make peaks, then
carefully fold into the courgette mixture with a metal spoon, tasting
for salt before completion: you may not need any. Pour the mixture
into the dish, sprinkle the top with cheese, stand the dish in a
baking tin filled with as much boiling water as possible (bain
marie), then place in the middle of the oven for exactly 30 minutes.
Hey presto, a triumph! If you want to make larger quantities, just
double everything and use two souffle dishes rather than one.
Tip Box:
If you want to make individual souffl.s, simply prepare four
150ml/quarter pint ramekins as above and divide the mixture among
them. Bake as before in a bain marie for 12-14 minutes until well
risen and lightly golden.
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