This souffle recipe sounds intimidating but it’s actually very easy to make. Souffles have the advantage of being very light. One thing they do not do well is wait, they have to be served immediately.
3/4 cup Karengo flakes
1/3 cup butter
1/3 cup flour
1/3 cup cream
1/3 cup broth
1/2 cup chopped leek
3 egg yolks, 4 egg whites
sea salt & freshly ground
½ cup feta cheese, crumbed
chopped coriander leaves
Pre-heat oven to 180ºC. Sauté Karengo & leek in butter over low heat, add flour and stir until smooth. Cook for 1 minute. Add cream and broth and cook over medium heat until mixture thickens. Set aside to cool slightly.
Whisk the egg yolks one at a time into the sauce.
Beat the egg whites until stiff but not dry. Quickly and gently fold them into the yolk mixture working so to not deflate the volume.
Transfer the mixture to buttered soufflé dish and bake in the bottom third of the oven for 20 minutes for individual servings or 45 minutes for a single large dish.
Sprinkle with garnish and serve.