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Broccoli Souffle Salad

Broccoli Souffle Salad

A nice and fluffy dish. Great either hot or cold. For days when you have to entertain, you can prepare this ahead of time and serve chilled.

Ingredients: Serves 5 to 6 (one 18 cm diameter platter)

Broccoli (Parboiled)
180 g
Egg
1 large size
Fresh cream
100 ml
Mayonnaise
1 tablespoon
Bouillon cube
1/2
Boiled water
100 ml
Salt and pepper
To taste
Parmesan cheese
To taste

Steps

1. Dissolve bouillon in hot water. In a blender, cream together all ingredients aside from cheese.
2. Transfer to a platter, leaving out the foam. Sprinkle lightly with Parmesan cheese.
3. Set the oven to 200°C and bake for 25 minutes. When the surface turns golden brown, it's done. The inside will be nice and fluffy but is delicate and will collapse.
4. Try serving with a dollop of curry powder mixed with whipped cream. You can also serve this on a large platter.

Story Behind this Recipe

A recipe handed down to me from my mother-in-law 10 years ago.