Justine Tyerman pops in to visit a friend and discovers a veritable feast of South American cuisine prepared by a talented young chef from Argentina . . .
1 romanesco (aka Roman cauliflower)
Half a broccoli
Half a cauliflower
Half cup of grated blue cheese
Black sesame seeds
1 cup of milk
• Preheat the oven to 190°C and grease a tray with coconut oil and black sesame seeds.
• Chop the potato and the stems of the cauliflower, broccoli and romanesco. Set aside the flowerets.
• Boil in a pan with milk and some water until soft and make a purée.
• In a bowl mix the egg yolks with the cheese, purée and flowerets.
• Whisk the egg whites until firm peaks form.
• Combine both preparations with soft movements so you don’t lose the air of the egg whites.
• Place the mixture on the greased tray and sprinkle with more black sesame seeds.
• Bake for 20 minutes until it’s golden brown.
• Serve with slaw salad.
This soufflé doesn’t like to wait for the diners — after it’s baked it needs to be eaten immediately!