ciao ! cooks
Neil Higginson
Tapastry
RECIPE INSPIRATION Chef Neil Higginson amps up this root vegetable with unexpected textures and flavours . Inspired by its accessibility and versatility , Higginson uses the light , mealy consistency of this high-starch to make comforting creations . A mash-up of ingredients like basil and four varieties of mushrooms punctuates airy souffle and tender layers of potato tart .
Potato Soufflé
This twice-baked soufflé is airy and pillowy soft
INGREDIENTS : 4 Tbsp unsalted butter 4 Tbsp flour 4 large red potatoes , peeled and halved crosswise 1 cup milk 1 / 2 cup sour cream 6 large eggs , separated 4 oz goat cheese 3 Tbsp fresh chopped basil salt and black pepper to taste
METHOD : 1 . In a large pot , cook potatoes until soft . Melt butter over medium high heat , add flour and stir well for 1 minute . Add milk , sour cream , basil , goat cheese and stir until thickened . Remove from heat and let cool to room temperature . 2 . Mash the potatoes and add them to the other mixture . Add egg yolks . In a stand mixer , whip egg whites until stiff . Fold whites into first mixture . Season with salt and pepper . 3 . Transfer into greased ramekins and bake in a water bath in preheated oven at 350 ° F for 1 hour . 4 . Let cool to room temperature and remove from ramekins . Reheat in a large baking dish with a little heavy cream , water or chicken stock until heated through .
Yield 6 servings
20 ciao ! / aug / sep / two thousand fifteen