Small soufflés with Jerusalem artichokes

About the dish

Jerusalem artichoke was a more commonly used root in the kitchens of the time; the book serves it here as an airy, individual starter or light course.

How to make it

1. 1

   Cook the artichokes

   Clean the artichokes and put them into vinegar water as you go. Boil in lightly salted water until tender and cut into small squares. Keep 1 dl of the cooking water.

2. 2

   Make the stew

   Stir butter and flour together, thin with the cream and 1 dl artichoke cooking liquid and bring to the boil. Take off the heat and stir in the egg yolks, artichokes, salt and pepper.

3. 3

   Fold in the whites

   Let the mixture become quite cold, then fold in the stiffly whisked egg whites with gentle movements.

4. 4

   Fill and bake

   Fill small greased dishes or cocottes. Mix grated cheese and kavring, sprinkle over and pour a little melted butter over each dish. Bake in a hot oven (about 200 °C (390 °F)) for 15–20 minutes.