June 17 2025
This vibrant green souffle is packed full of flavoursome peppery watercress. We like to puree it once it’s been blanched, so it’s lovely and smooth before it gets folded into the mixture. This souffle is wonderful on its own or makes an incredible accompaniment to a piece of poached or grilled fish, or roast chicken.
Preparation time
25 minutes
Cook time
30 minutes
Serves
2 – 3
Ingredients
- 240g of fresh watercress, rinsed
- 50g unsalted butter, plus extra for greasing
- 20g polenta, for dusting
- 50g plain flour
- 250ml whole milk
- 250 ricotta cheese
- 4 medium Respectful eggs, separated
Method
- Preheat the oven to 180°C fan (200.c conventional)
- Bring 250ml of water to the boil in a large pan. Add the watercress and place a lid on the pan. Cook for 2 – 3 minutes or until the stems and leaves are nice and tender. Drain and refresh in iced water, then drain again. Puree the cooked watercress until smooth and velvety.
- Slide a baking sheet onto the lower shelf; this will help the soufflé rise steadily. Take a deep ovenproof dish and coat it generously with soft butter.
- Dust the buttered dish with polenta, tipping it around so every surface is lightly covered. Tap out any excess.
- In a pan over medium heat, melt the butter until it’s bubbling away. Stir in the flour, cooking it out for a minute or so. Gradually whisk in the milk little by little, followed by the ricotta cheese, until the sauce is nice and smooth.
- Fold through the watercress puree and plenty of seasoning. Keep stirring until everything has melted into the mixture. Take the pan off the heat and beat in the egg yolks, one at a time, until you have a lovely smooth thick green sauce.
- In a clean, dry bowl, whisk the egg whites until they form soft peaks. Stir a spoonful into the warm watercress mixture to loosen it, then gently fold in the rest, working carefully to keep the air inside.
- Spoon the soufflé mix into the prepared dish, smoothing the top. Run the tip of a knife around the inside edge – this helps create a gentle rise. Bake for 20-25 minutes, or until golden and puffed, the centre still trembling slightly. Serve right away.
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