2 cups (scraped) of cooked yucca
1 tablespoon butter, at room temperature
1 cup (US standard) of natural yogurt
3 eggs (whites and yolks separated)
Salt to taste
2 cups (scraped) of cooked yucca
1 tablespoon butter, at room temperature
1 cup (US standard) of natural yogurt
3 eggs (whites and yolks separated)
Salt to taste
1
Pass the still-warm yucca through a potato ricer
2
Combine the softened butter and mix well
3
Add the yogurt, yolks, and salt. Reserve
4
Beat the whites until stiff and fold them gently into the yucca mixture
5
Butter and flour a flan dish for the soufflé and pour in the obtained cream
6
Bake in a preheated oven until golden brown.
