Page 85 - Through the eyes of an African chef

Butternut soufflé
INSTRUCTIONS
Preheat oven to 180°C. Grease and flour a soufflé or casserole dish.
Steam the whole butternut till soft (±20–30 minutes). Cut in half and let cool; scoop out the seeds and save.
Peel the flesh and place in a food processor. Add the egg yolks and coconut milk and blend until smooth. Season well and pour into a mixing bowl. Whisk egg whites to soft peaks, then fold into the butternut mixture. Gently pour the mixture into the soufflé dish.
Bake for 45–50 minutes. Serve immediately.
TIP: You can snack on the cooked seeds while warm, or bake them in the oven till crispy and add to salads.
INGREDIENTS
1 medium butternut
4 egg yolks
125ml coconut milk
Nutmeg, freshly grated (optional) Salt and pepper to taste
4 egg whites
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 4–6
PREPARATION TIME 15 MINS COOKING TIME 1–11⁄2 HRS
[ chapter three ] DESSERTS 83