Souffle From Chuchu

Preparation mode

• Peel the chayotes, remove the core and cut them into small cubes.
• Cook the chayote cubes in boiling salted water until they are soft. Drain and reserve.
• Preheat the oven to 180°C.
• In a pan, melt the butter over medium heat.
• Add the wheat flour to the melted butter and stir until it forms a paste (roux).
• Gradually add the milk, stirring constantly to avoid lumps, until you obtain a smooth and thick cream.
• Season the cream with salt, pepper and nutmeg to taste.
• Separate the egg whites from the yolks.
• Mix the egg yolks into the white cream, also adding the grated cheese.
• Beat the egg whites until stiff.
• Gently fold the egg whites into the cream, moving from bottom to top to avoid losing volume.
• Mix the cooked chayote cubes into the cream carefully so they don’t fall apart.
• Pour the mixture into a refractory dish or into individual molds greased with butter and sprinkled with breadcrumbs.
• Place in the preheated oven and bake for approximately 30 minutes, or until the soufflé is golden and firm to the touch.
• Remove from the oven and serve immediately, while hot and airy.