Yuca Soufflé

Ingredients:

About 2 pounds yuca
Milk, butter, salt and pepper to taste (it is hard to say how much because it depends on the yuca and how much milk it will take.
1 pound Monterrey Jack, or Havarti cheese
2 eggs, separated

Preparation:

Follow instructions for mashed yuca. When mashed, add milk, butter, and pepper. Add grated cheese. Beat in egg yolks.

Beat egg whites until dry peaks form and fold into mashed yuca mixture, very slowly, long enough to mix but not to deflate the air bubbles in the whites.

Bake in souffle dish at 350°F. until top is golden, about 30 minutes.

Serve immediately.

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