The Catalan TablePotato Soufflé
Light and fluffy potato soufflé, with a smooth texture and a golden touch on the outside, ideal for surprising guests with its delicacy.
Ingredients
Servings
4
Measurement units
Ingredients
- 300 gpotatoes
- 45 gbutter
- 100 mlmilk
- 2 eggs
- nutmeg
- freshly ground black pepper
- salt
Something for a little aroma
- grated truffle
- grated cheese
Nutritional Information
Per serving
Calculated for 4 servings
Calories
196 kcal
Protein
5.9 g
Fat
12.8 g
Carbohydrates
14.7 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Method
- Brush the moulds with softened butter and refrigerate 1 hour. Boil the potatoes in their skins. Separate yolks and whites.
- Preheat 180 ºC 30 minutes, top and bottom with fan, tray on the lowest rack.
- Peel, mash with a whisk (no blender; a food mill is fine) and pass through a sieve.
- On the heat, butter and milk. Nutmeg, pepper and the perfume (truffle or a little cheese). Off the heat, yolks.
- Fairly stiff whites, fold in. Fill three-quarters. 30 minutes (15–20 if individual) with the water pot in the oven. Serve at once.
Recommendations & Tricks
- The mould should be glass or porcelain.
- It must cook with steam: a pot of boiling water in the oven.
Original recipe
View or download the original PDF document.