SOUFFLé OF HUITLACOCHE - CORN TRUFFLE AND SQUASH BLOSSOM

Soufflé of Huitlacoche - Corn Truffle and Squash Blossom image

Provided by Molly53

Categories Cheese

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/2 lb pumpkin, blossoms stems and stringy sepals removed or 1/2 lb squash blossoms, stems and stringy sepals removed
1/2 lb Huitlacoche
3 tablespoons safflower oil
1 onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
2 small poblano peppers (roasted, peeled and minced)
2 sprigs epazote, stems removed and minced
salt
4 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 pinch cayenne
1 pinch nutmeg
4 egg yolks
2 tablespoons creme fraiche
1/4 lb swiss cheese, grated
6 egg whites

Steps:

For the huitlacoche: Remove the mushroom from the cob and chop it roughly and set aside with the squash/pumpkin blossoms.
Heat the oil and saute the onion and garlic until transparent.
Add the huitlacoche and the blossoms along with the chiles, epazote and salt.
Let simmer over a medium flame until the liquid of the huitlacoche and the blossoms has evaporated.
Cover and store the mixture for one hour in the refrigerator and correct seasoning if necessary.
For the souffle: Butter and flour a 2 quart baking or soufflé dish; set aside.
Melt the butter in a saucepan, add the flour and stir constantly with a whisk over medium heat for two to three minutes.
Add the cold milk.
Season with salt, cayenne and nutmeg; stir until mixture is smooth and thick.
Remove from heat and cool slightly.
Combine egg yolks with the creme fraiche and beat them into the flour and milk mixture.
Stir in the huitlacoche and squash/pumpkin blossoms along with the cheese until well blended.
Pour the mixture into the prepared soufflé or baking dish.
Bake in a preheated oven at 375° for 30 minutes.
Check the consistency by using a toothpick to assure its proper baking. (Tooth pick should come out clean when done).
Serve immediately.