John Myers
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Truffle Parmesan Soufflé with Ratatouille, Stuffed Zucchini Blossom and Parmesan Chip
The perfect truffle parmesan soufflé with ratatouille, stuffed zucchini blossom and parmesan chip recipe with a picture and simple step-by-step instructions.
Souffle
- 95 g Truffle butter
- 200 g Butter
- 75 g Flour
- 300 ml Almond milk
- 5 piece Eggs
- 1 pinch Salt
- 1 pinch Pepper
Ratatouille
- 750 g Tomatoes
- 1 piece Paprika
- 1 piece Zucchini
- 1 piece Eggplant fresh
- 2 piece Clove of garlic
- 3 piece Shallots
- 1 pinch Thyme
- 1 pinch Rosemary
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Olive oil
- 1 tbsp Agave syrup
Filled zucchini flowers
- 5 piece Zucchini flowers
- 180 g Ricotta
- 1 piece Egg
- 0,5 bunch Chives
- 1 pinch Nutmeg
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Olive oil
salad
- 1 packet Pick salad
- 5 tbsp Edible flowers
dressing
- 2 tbsp Pure cashew butter
- 2 tbsp Balsamic raspberry vinegar
- 1,5 tbsp Mustard medium hot
- 150 ml Almond milk
- 1 tsp Salad herbs
- 1 pinch Salt
- 1 pinch Pepper
- 1 tbsp Agave syrup
Parmesan Crisps
- 100 g Parmesan
Ratatouille tomato sauce
- Score the skin of the tomatoes in a cross shape and boil in boiling water for about 10 seconds. Then put the tomatoes in a bowl with ice water.
- Sweat some of the shallot cubes, peel and core the tomatoes and cut them into small pieces. Add to the sauce, pour in the stock and simmer over medium heat for about 40 minutes.
Parmesan Crisps
- Preheat the oven to 200 degrees.
- Grate the Parmesan and place small heaps on the baking paper. Bake in the oven for about 15 minutes until golden brown. Let cool on kitchen paper.
Stuffed courgette flowers
- To wash the zucchini flowers, dip them briefly in a bowl of water, drain them and pat dry thoroughly with kitchen paper. Carefully bend the petals apart and cut off the pistil.
- For the filling, wash the chives, shake dry and cut into small pieces. Whisk the egg. Mix the ricotta with a pinch of nutmeg, chives, egg, Parmesan and salt and pepper and fill the flowers with it.
- Carefully close the flowers so that the mixture does not fall out. Put 4 tablespoons of olive oil in a baking dish. Carefully place the zucchini flowers in it, drizzle with 5 more tablespoons of oil and season with salt and pepper.
Souffle
- Brush the soufflé molds with butter, chill for 10 minutes and brush with butter again.
- Boil the milk once. Melt truffle butter in a saucepan, add the flour while stirring and sweat for 2 minutes without color. Add the heated milk to the roux while stirring and sear over medium heat until a white coating forms on the bottom.
- Transfer to a bowl. Separate the eggs and refrigerate the egg whites until further processing. First stir in the egg yolks gradually into the flour mixture, then stir in the cheese. Season with a little nutmeg, salt and pepper. Beat the egg white with a pinch of salt until very stiff and carefully fold into the mixture.
- Pour the soufflé into the molds to just below the edge and place on a baking sheet. Cook in an oven preheated to 200 degrees (top and bottom heat) together with the zucchini flowers for about 20 minutes. Place the soufflé on the bottom rail and place the zucchini flowers on the middle rail with a grid.
Ratatouille
- Cut the vegetables into small pieces and fry everything separately with shallots and a little garlic. Add to the tomato sauce.
- Chop the thyme and rosemary very finely and add to the ratatouille. Bring everything to the boil and season with salt, pepper and a little agave syrup or sugar. Put aside.
salad dressing
- Put all the ingredients in a tall container and stir well until there are no more lumps. Mix with a hand blender.
Serve
- As soon as the baking time is up, let the contents cool down for a few minutes (otherwise the soufflés will collapse).
- Heat the ratatouille, prepare the salad and serve with the soufflé, a Parmesan chip and a blossom.
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