Soufflé of Huitlacoche – Corn Truffle and Squash Blossom

Jun 04, 2023June 4, 20230 3
Soufflé of Huitlacoche - Corn Truffle and Squash Blossom is a delicious and healthy recipe
in Healthy

Prep

45 min

Cook

35 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

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

Nutrision Information

Servings Per Recipe
4
Calories
332
Sugar
2g
Fat
22g
Soufflé of Huitlacoche - Corn Truffle and Squash Blossom is a traditional Mexican dish that has become popular among food lovers worldwide. Huitlacoche, also known as the 'corn truffle', is a fungus that grows on ears of corn and is prized for its earthy, mushroom-like flavor. When combined with squash blossoms, onions, garlic, and poblano peppers, Huitlacoche makes an excellent filling for souffle. A dish that might intimidate many cooks, it's actually straightforward to make if you follow the recipe's instructions. The resulting dish is puffy, light, and savory, with a delicate flavor that's perfect for brunch, lunch, or dinner.

Instructions

1.Preheat oven to 375°F.
2.Brush a 1-quart souffle dish with oil.
3.In a large skillet, heat oil over medium-high heat.
4.Add onion and garlic, and saute for 3 minutes, or until softened. Add poblano peppers and stir to combine.
5.Stir in Huitlacoche, epazote, and salt to taste. Reduce heat to medium and cook for 5-7 minutes, stirring occasionally.
6.In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly.
7.Gradually whisk in milk, salt, cayenne, and nutmeg. Cook, whisking constantly, until mixture thickens, about 5 minutes.
8.Remove from heat and whisk in egg yolks, one at a time, until well blended. Stir in creme fraiche.
9.Add the Huitlacoche mixture to the sauce and stir to combine.
10.Stir in cheese.
11.In a separate bowl, beat egg whites with an electric mixer until stiff peaks form.
12.Fold egg whites into Huitlacoche mixture in three additions.
13.Pour mixture into souffle dish and smooth top.
14.Put souffle dish in oven and bake for 30-35 minutes or until puffed and golden brown.
15.Serve immediately and enjoy!

PROS

Soufflé of Huitlacoche – Corn Truffle and Squash Blossom is a flavorful and healthy dish that is a good source of protein and fiber.

It is also low in calories and fat.

CONS

The recipe may be challenging for inexperienced cooks because souffle requires careful attention to detail and timing.

The Huitlacoche and squash blossoms were typical ingredients in some Aztec foods, but some people find the taste and texture of Huitlacoche unappetizing.

HEALTH & BENEFITS

Soufflé of Huitlacoche – Corn Truffle and Squash Blossom is a nutritious recipe that is rich in fiber, vitamin C, and antioxidants.
The dish can help boost the immune system, support healthy digestion, and reduce inflammation in the body.

Print

Leave a Reply

Your email address will not be published.