‘Ulu & Local Lamb “Souffle”
Nov 14, 2024
ʻUlu & Local Lamb “Souffle”
This savory ʻUlu & Local Lamb “Soufflé” is the ultimate holiday showstopper! Creamy ʻulu 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 Hawaiʻi—straight from your oven to your holiday table!
Ingredients
¾ cup butter
¾ cup ʻulu flour
4 cup milk
24 egg yolks
4 cup shredded local semi-hard goat cheese(
2 tsp dry mustard
3 tbsp finely minced rosemary
1 tbsp finely minced thyme
2 tbsp finely minced parsley
2 tbsp salt
1 tbsp pepper
24 egg whites
6 cups chopped par cooked mature ulu, ½”cut
4 pounds ground local lamb, cooked (drain fat off after cooking)
Directions
Preheat oven to 375 degrees
Melt butter in saucepan. Whisk in ʻulu 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 ʻulu 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!
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!