2 cups mashed kumara
1/2 cup hot milk
4 tbsp brandy
1/2 tsp salt
dash cayenne pepper
dash nutmeg
1/4 tsp grated lemon rind or zest
4 eggs
Put the kumara into a bowl. Add the milk, brandy and butter. Beat until smooth. Add the salt, cayenne pepper, nutmeg, lemon zest and well beaten egg yolks. Beat the egg whites until stiff. Fold gently into the kumara mixture. Turn into a greased souffle dish. Bake at 200°C for 25-30 minutes or until well puffed. Serve immediately on warmed plates.
Serves 4.
1/2 cup hot milk
4 tbsp brandy
1/2 tsp salt
dash cayenne pepper
dash nutmeg
1/4 tsp grated lemon rind or zest
4 eggs
Put the kumara into a bowl. Add the milk, brandy and butter. Beat until smooth. Add the salt, cayenne pepper, nutmeg, lemon zest and well beaten egg yolks. Beat the egg whites until stiff. Fold gently into the kumara mixture. Turn into a greased souffle dish. Bake at 200°C for 25-30 minutes or until well puffed. Serve immediately on warmed plates.
Serves 4.
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