Sweat a chopped shallot for about 3 mins in butter, the add 1 pressed clove of garlic and 125 g (cooked, fresh or canned) corn kernels. Stir and simmer for another 5 mins. Taste and season with salt & pepper.
Liquidise in the blender.
Whisk an egg white real stiff
The whisk 50 ml cream, but it has to keep runny.
Add 1 tsp cornflour to the corn mix, stir in the cream and finally fold in the beaten egg white.
Fill 2 buttered soufflé molds and put them in the water in the oven (au bain marie) for 25 mins.
DO NOT OPEN THE OVEN IN THE MEANTIME!
I the meantime reduce 100 ml lambs fond with a sprig of rosemary till 1/3 is left.
About 10 mins before serving cover one side of 4 lamb cutlets with 1 tsp miso, first fry the other side for 2 mins in a hot pan, turn and fry for another minute.
Take out and let rest in alu foil
Serve with some extra kernels as decoration.
PS. I added roasted slices of cobb and next time I'll leave out the soufllé
(Here Johan Segers incomplete recipe)
from simple food, looking good
Lamb cutlets, miso, corn soufllé Recipe
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