A recipe for courgette soufflé with dill from Real Recipes
Courgette Souffle Recipe – with Dill
A lovely light vegetarian recipe. This delicious Courgette Souffle Recipe will surprise you with its depth of flavour and light texture. Don’t be frightened by souffle recipes. They are generally much easier than you think. If you like this Courgette Souffle Recipe you will like our Goats Cheese Tart Recipe
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Serving size: 250gm
Calories per serving: 200
Fat per serving: 15g
Published on 25th February 2012 By:
For this courgette Souffle Recipe – You will need:
INGREDIENTS (SERVES 4)
- 40gm butter
- 500gm courgettes
- 225ml Full fat milk
- 2 large banana shallots
- a pinch of grated nutmeg
- 8 black peppercorns
- 2 large fresh eggs separated
- 1 large egg yolk
- 150ml Double Cream
- 1 tablespoon Chopped fresh dill
- 1 Red Chilli deseeded and sliced in half
- 50gm Grated Parmesan
METHOD
- Grease four 8cm round ramekin with a little softened butter
- Dust with a little flour and ensure you empty out the excess
- Preheat the oven to 180c 350f Gas Mark 4
- Grate the Courgettes
- Salt the Courgettes and toss to combine
- Leave the Courgettes for five minutes
- Squeeze out the excess liquid from the Courgettes
- Add the Shallots, Milk, Pepper and Chilli to a small pan
- Heat gently until the milk reaches a simmer
- Simmer for five minutes very gently
- Strain and reserve the milk
- Melt 40gm of butter in a saucepan then stir in the flour
- Cook gently stirring all the time until you have a light blond roux
- Remove the milk from the heat
- Add the milk little by little stirring all the time. After each addition make sure the re are no lumps
- Return the pan to the heat whisk continually whilst heating until the sauce is thick
- Add the parmesan
- Remove from the heat and cool for five minutes
- Meanwhile beat together the egg yolks and cream and beat them into the sauce
- Add the grated courgettes and dill
- Whisk the egg whites until stiff
- Fold the egg whites into the courgette sauce
- Divide the mixture between the ramekins
- Put the ramekins in a roasting tray and pour a little boiling water around the ramekins
- Cook in the oven for 20 minutes
- Serve immediately
If you prefer you can serve this Courgette Souffle Recipe as a twice cooked Souffle. To do this leave the souffles to cool and when they are just warm carefully remove them and keep them on a greased tray covered with cling film. When you are ready to serve put the tray in a preheated oven at 180c 350f Gas Mark 4 for 15 minutes. By this time the souffle will have re-risen Serve immediately on its own as a starter, with a rocket olive and parmesan salad as a light lunch or with a sun dried tomato salsa and a fresh green salad