Honestly, I am not sure how I suppose to serve this Souflé, I just eat it by itself. I suppose I can also serve it with maybe grilled poultry or fish, and some stew vegetables. It's good on its own.
This recipe goes to the monthly PHd, created by Cathy and Krysta. This month event host is Krysta. Care to join? Have any potato dish that you would like to share with us? Please visit this site to find the information. It's totaly easy!
I was surprise how easy it was to unmold this Souflé, So I took a chance to photograph it, now you know how the inside of this souflé look like. Pretty, ain't it?
I found therecipe in one of my very very dilapidated cookbook, Modern French Culinary Art, by Henri-Paul PELLAPRAT. The original recipe call for potato, but I really want something with vibrant and beautiful color. First I thought, I might use sweet potato, but I already use sweet potato a lot for my bread, when I saw purple yams, I didn't even think twice. Just grabbed them and go!
I was surprise how easy it was to unmold this Souflé, So I took a chance to photograph it, now you know how the inside of this souflé look like. Pretty, ain't it?
I found therecipe in one of my very very dilapidated cookbook, Modern French Culinary Art, by Henri-Paul PELLAPRAT. The original recipe call for potato, but I really want something with vibrant and beautiful color. First I thought, I might use sweet potato, but I already use sweet potato a lot for my bread, when I saw purple yams, I didn't even think twice. Just grabbed them and go!
Recipe Adapted from Modern French Culinary Art
by Henri-Paul PELLAPRAT
Ingredients:
2 cups mashed potatoes (I use purple yams, and mashed but still had some chunks to it)
½ cup hot milk
¾ tsp salt
¼ tsp ground black pepper
1 tbs minched onion (I used shallots)
½ tsp powdered mustard
2 tsp water
¾ cup grated gruyerèor cheddar ( I used 1 cup gruyerè)
1 whole egg
2 large eggs, separated
- Mix the mustard and water, let stand for 5 minutes. Beat the whole egg, and the 2 egg yolk together. set aside. Butter only the bottom of 4 ramekins, set aside. preheat oven to 350⁰F.
- Combine the smooth mashed potatoes with milk, salt, black pepper, and minced onion, and beat until fluffy. Add mustard - water mixture, the cheese, and the beaten egg. Mix to combine.
- Beat the egg whites until form a soft stiff peaks. Carefully fold on the potato mixture. Divide the mixture evenly among the ramekins. Bake the souflé until well puffed and the top is flecked with brown, about 20 minutes. Serve at once!
Just to show you how stunning this purple yam is, it just blow my mine. Taste wise? it's plain, I like yellow or orange yam better.
39 comments:
I would love to eat this just as it is. I always loved things like Puto Bong Bong and Ube ice cream anyway. :)
That is almost tooo beautiful to eat, the photography is outstanding!
It not only looks tasty it looks beautiful too. I love the purple.
That is fabulous! Seems like it would go with many things but I'm sure I'd enjoy it all by itself.
Wow, Elra, this souffle is beautiful. I love the color.
Wow, the color is gorgeous! It's too bad that there are so few purple foods.
The photography is stunning, and I LOVE purple yams, a big lover of Macupuno? Is that right? I like Ube anything, Ube ice cream too... you are so talented...
What a lovely souffle...the color is so beautiful...make you just want to look at it!
MMMMMM....What a lovely colour & what a beauty of a picture!!! Wow!!!!!
I will try this recipe, it looks OUTSTANDING!!!
That purple yam souffle looks really good. I have only seen the purple yams a few times. I will have to grab some the next time I do see them.
This is the prettiest looking food I have ever seen. I could not dare to eat something so pretty:-) kidding... very beautiful
Stunning! These unusual soufflés look fantastic! Wow!
Cheers and have a nice Sunday,
Rosa
WOW! I love these photos, but most of all I love the purple.
Might go with some vanilla ice-cream =) Looks really delicious.
That is just gorgeous! I love the color!!!
You could use homemade apple pectin in your pate de fruit. Here's a great recipe that I have used in the past (it is not one that I created, btw):
500 g fruit pulp/puree
600g sugar
15g butter
170ml liquid, pectin based, jelling agent (homemade apple pectin, in this case)
For coating (optional)
Coarse, granulated sugar
Follow the normal instructions and then you will have a lovely and truly gourmet treat, an epicurean delight.
As you know, I love your posts, recipes, photos, and blog. You are amazing and inspiring!!
Blessings,
Lacy
Likewise Lacy! Thanks for the recipe.
Cheers,
elra
How beautiful! I think these lovely yams would go with just about any dish. Fantastic!
Edible art! So beautiful, Elra! Very creative.
This looks gorgeous. And so very delicious. Tell me, is it hard to eat food that is sooo beautiful??
The colours are fantastic! I am so curious about this, I'd love to try a taste.
omg this is gorgeous, and i love the flavors in it :)
Souffle's are totally one of my fear foods. You get bonus points for making it (a) purple and (b) out of yams. I have never seen purple yams before, I will have to keep my eyes open for them. Lovely!
WOW!! what a gorgeous color! its too beautiful to eat!
OMG... It is so beautiful ! The purple is wonderful ! Absolutely stunning ! Elra, I definitely love your recipes !
Cheers,
Miette
I agree - Okinawan purple yams are a sight to behold, but a regular garnet yam has flavor to spare.
An absolutely stunning post Elra - I wonder how many "what is that" type of questions one would get with the purple spuds :)
Beautiful pictures from a real artist at work!
What a beautiful colour! Purple is such a happy colour. I've never had purple yams before but I think they are difficult to find here in Regensburg. I'll have to look for them the next time I go to the grocery store! :-)
I've never seen a purple yam in any of our farmer's markets. It is beautiful but a little strange eating purple food.
These are really beautiful! I've never seen purple yams but now I'll keep an eye out.
Wow, I'm just... speechless. The colours, the texture... BEAUTIFUL. Gorgeous! Perfect! Ahh!!
This purple is amazing... almost not real how the nature can make something like that... I am not a big fan of the purple/cauliflower, or the ones fluo yellow green... they sell now on top of the regular white color.They look like someone put too much food color. The recipe sounds great but no thanks I won't try Purple veggies in it just my old potatoe!
that is so pretty.
And purple happens to be my favorite color. =) I always prefer savory over sweet, so a savory soufflé is right up my alley.
omg, the color is so cool! wonder how kids would feel about eating something so purple!
I cannot get over the color of your sufflés! They're so beautiful. I especially love the second photo. Lovely!
The color is fantastic, glad to hear it tastes as good as it looks.
LL
Elra, how did I miss this. OMG, it is so amzing and the color! Like an Easter Egg. Brilliant.
This is amazing looking!! Such awesome shots of it.
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