225 g (8 oz) celery, trimmed and finely sliced
30 ml (2 tbsp) single cream or top of milk
75 g (3 oz) danish blue cheese
3 egg yolks
freshly ground black pepper
4 egg whites
butter
grated parmesan, to garnish
30 ml (2 tbsp) single cream or top of milk
75 g (3 oz) danish blue cheese
3 egg yolks
freshly ground black pepper
4 egg whites
butter
grated parmesan, to garnish
method
1. Cook the celery in the minimum of water in a covered pan until really soft, about 30 minutes. Remove the lid and boil to evaporate the water completely.
2. Puree the celery with the cream and cheese until smooth. Cool slightly and beat in the egg yolks and black pepper. Whisk the egg whites until standing in stiff peaks and fold into the celery puree.
3. Lightly grease a 1.4 litre (2 1/2 pint) souffle dish and turn the mixture into it. Cover with greased foil.
4. Put into a steamer over boiling water, cover and steam for about 30 minutes. Serve at once dusted with Parmesan.
2. Puree the celery with the cream and cheese until smooth. Cool slightly and beat in the egg yolks and black pepper. Whisk the egg whites until standing in stiff peaks and fold into the celery puree.
3. Lightly grease a 1.4 litre (2 1/2 pint) souffle dish and turn the mixture into it. Cover with greased foil.
4. Put into a steamer over boiling water, cover and steam for about 30 minutes. Serve at once dusted with Parmesan.
serving amount
serves 4 - 6
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