Pea souffle

I've just made this for lunch for Tara and I. Not sure I've made a soufflé before and it went surprisingly well. It was slightly runny in the middle which I thought was quite nice - like pea version of a chocolate fondant!

- Grease a soufflé dish or casserole dish with butter and dust with grated parmesan (that what she says!?)
- Melt 15g butter in a pan and cook 120g peas in it until soft.
- Puree the peas together with 85g grated gruyere (i used cornish yarg and a french cheese i had left over)
-  Melt another 15g butter in a pan and stir in 15g flour.
- Cook for a few mins before slowly whisking in 125ml milk and cook for a further few mins.
- In a large bowl, whisk 3 egg whites until you get soft peaks.
- Beat 2 of the egg yolks into the white sauce, followed by the pea puree, followed by a dollop of the egg whites.
- Season to taste and grate in some nutmeg.
- Gently fold in the rest of the egg whites and add to the souffle dish.
- Cook at 180C for 25-30 mins.

I made it "pea-tastic" by having it with the pea, avocado and mint salad i've made before.







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