Butter (for greasing)
1 medium broccoli (730g), separated into large florets
For the sauce
1/4 cup butter (50g)
2/3 cup all-purpose flour (80g)
3 cups milk (720ml)
1/2 teaspoon salt
1 pinch of black pepper
1 egg, separated
100g ham, cut into strips and then into thin slices
1/4 cup grated Parmesan cheese (30g)
Butter (for greasing)
1 medium broccoli (730g), separated into large florets
For the sauce
1/4 cup butter (50g)
2/3 cup all-purpose flour (80g)
3 cups milk (720ml)
1/2 teaspoon salt
1 pinch of black pepper
1 egg, separated
100g ham, cut into strips and then into thin slices
1/4 cup grated Parmesan cheese (30g)
Grease a 20cm soufflé dish with butter. Reserve
In a medium saucepan, bring 2 liters of water to a boil, seasoned with 1 tablespoon salt
Reduce heat and simmer for 20 minutes
Add broccoli and cook until tender
Drain and reserve
Prepare the sauce: In a medium saucepan, melt butter over medium heat (approximately 1 minute)
Whisk in flour to make a smooth paste
Gradually add 3/4 cup of milk (180ml), whisking constantly
Bring to a boil, then reduce heat and simmer for 8 minutes or until thickened
Add remaining milk, whisk well, and cook until sauce thickens
Season with salt and pepper
Remove from heat
Add egg yolk, ham strips, Parmesan cheese, and reserved broccoli to the sauce
Whisk gently with a spatula. Reserve
Preheat oven to 200°C (hot)
Beat egg white until frothy
Add to broccoli mixture and fold in gently with a whisk
Transfer to prepared soufflé dish
Bake in preheated oven, in a water bath, for approximately 35 minutes or until slightly firm and golden brown on top
Serve immediately
Calories per serving: 455
Suggested wine pairings include the Luigi Bosca Pinot Noir 95 from Argentina ($10.75) or a white, such as the Marqués de Casa Concha Chardonnay 96 from Chile ($20.80)
