Christmas recipe: Twice baked sprout soufflé

Serves: 8 people

Ingredients:

• 1 small onion finely chopped
• 1 clove of garlic finely chopped
• 100g butter
• 330g Sprouts finely sliced
• 250ml Milk
• 50g Flour
• 80g Grated cheddar cheese
• 2 eggs (whites stiffly beaten)
• Nutmeg
• Salt and pepper
• 100ml cream
• 150g grated cheddar

Method:

1. Put the milk to boil. At the same time in a separate pan melt the butter over a low heat, add the onions and garlic and cook gently until golden, add the sprouts and carry on cooking on a low heat for 5 minutes. Add the flour and mix well, cook gently for two minutes mixing constantly, remove from the heat and add the boiling milk so to form a thick béchamel; cook for a few more minutes.
2. Remove from the heat and add the egg yolks, cheese, nutmeg and some seasoning.
3. Mix well, then gently fold in the egg whites; pour the mixture into greased and floured ramekins. Cook in a bain-marie in a moderate oven until golden.
4. Remove from oven and let cool down before removing them from the ramekins.
5. Place in an oven-proof dish with some cream and some grated cheddar cheese, place back in the oven to gratinate before serving.

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The Sprout Chef

Get more sprout recipes by Chef Felice Tocchini (The Sprout Chef) at www.fusionbrasserie.com.