‘Ulu & Local Lamb “Souffle”
Nov 14, 2024
‘Ulu & Local Lamb “Souffle”
Rated 4.0 stars by 1 users
Author:
Chef Dan Robayo
This savory ‘Ulu & Local Lamb “Soufflé” is the ultimate holiday showstopper! Creamy ‘ulu flour, local goat cheese, and finely minced herbs combine with tender lamb to create a fluffy, golden-brown soufflé that’s rich in flavor and perfect for sharing. Impress your guests with a taste of Hawai‘i—straight from your oven to your holiday table!
Ingredients
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¾ cup butter
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¾ cup ‘ulu flour
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4 cup milk
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24 egg yolks
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4 cup shredded local semi-hard goat cheese(
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2 tsp dry mustard
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3 tbsp finely minced rosemary
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1 tbsp finely minced thyme
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2 tbsp finely minced parsley
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2 tbsp salt
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1 tbsp pepper
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24 egg whites
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6 cups chopped par cooked mature ulu, ½”cut
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4 pounds ground local lamb, cooked (drain fat off after cooking)
Directions
Preheat oven to 375 degrees
Melt butter in saucepan. Whisk in ‘ulu flour; cook and stir over low heat for 1 minute. Whisk in milk, cook and continuously stir until thickened.
Remove from heat. Whisk in egg yolks, two at a time until incorporated.
Once incorporated, add in cheese. Add mustard, herbs, salt and pepper; mix well. Transfer mixture to large bowl and set aside.
Beat egg whites in medium bowl with electric mixer until stiff but not dry. Gently fold whites into cheese mixture. Stir in cut ‘ulu and cooked lamb. Pour into souffle cups, filling halfway to allow for expansion.
Bake in preheated 375°F oven until soufflé has risen and is golden brown, about 30-35 minutes.
Remove from oven, let sit on a baking rack for 10 minutes, then serve!
Recipe Note
Chef Dan says: "I recommend the goat manchego from Big Island Goat Dairy but this is just personal choice and substitutions can be made here!"
1 comment
This sounds delicious, but also appears to be a much larger quantity than I could expect to serve fresh out of the oven! Can you provide an estimate of how many soufflé cups this recipe makes? Knowing that, I could confidently reduce the recipe to meet my needs. Thank you!