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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Souffle de Erizos (Sea Urchin Souffle) Recipe

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This recipe for Souffle de Erizos (Sea Urchin Souffle) is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
2 tablespoons all purpose flour
2 cups cream
3 eggs, separated
1 can (16 oz.) erizos (sea urchin)
Parmesan cheese
Directions:
Directions:
1. Preheat the oven to 300º F
2. Butter a souffle mold
3. Beat the egg whites until stiff
4. Make a bechamel with the butter, flour and cream over medium heat
5. Take the pan off the heat and mix in the egg yolks, the cheese and a dash of ground pepper
6. Mix in the drained and mashed erizos
7. Fold in the beaten egg whites by hand
8. Pour into the souffle mold and place in the oven for about 45 minutes
9. Serve hot
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes, plus cooking time
Personal Notes:
Personal Notes:
This recipe is from my mother's cookbook. She told me that she concocted this recipe, adapting another souffle recipe to make one with erizos. Chileans have very good seafood because of the country's extensive coast with cold waters, and they eat fish frequently. Erizos are sea urchin. They have a very, very, very strong smell/taste of iodine. My father adores them, so my mother adapted this recipe. Actually, I am not very fond of erizos. They tell me they are a delicacy and that you have to acquire a taste for them......Who knows, maybe some day I'll have acquired that taste, but I'm not so sure......My mother has a note next to the recipe that this souffle can also be made with grated carrots, or other vegetable. That's much more in my camp.....

 

 

 

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