April is for Foodies: Heart of Palm Soufflé
From the Kitchens of Aqua Expeditions…
With our April focus on all things foodie, Aqua Expeditions’ Executive Chef, Pedro Miguel Schiaffino, shares his exquisite recipe for a new take on soufflé, made with Heart of Palm – a delicious but delicate flavor from the inner core of the palm tree.
Heart of Palm Soufflé
- ¼ pound zucchini cut into fine julienne strips (the easiest way to do this is with a peeler)
- ¼ pound peppers cut into fine julienne strips
- ½ cup shredded fresh heart of palm
- 1 tablespoon lemon juice
- 2 tablespoons sacha inchi oil*
- Half a ½ pound heart of palm, finely chopped
- 1 ½ fresh milk
- 1 tablespoon corn starch
- 6 egg yolks
- 5 ounces cream cheese
- 6 egg whites
- 2 tablespoons butter at room temperature
Butter the interior of 4 glasses. Preheat oven to 350 °F. Boil milk and add corn starch. Stir until thickened. Remove from heat and add eggs yolks and cheese. Force the mix through a fine strainer. And heart of palm and season with salt and pepper. Beat egg whites until they form stiff peaks and fold with other ingredients.
Fill glasses with the preparation and place in warm water bath. Bake at 350 °F for about 25 minutes. Remove from oven and allow to chill. Season the zucchini and pepper juliennes with lemon, salt, and sacha inchi oil. Finish soufflés with the zucchini, pepper, and heart of palm salad.
“Plukenetia volubilis”, commonly known as sacha inchi, sacha peanut, mountain peanut or Inca-peanut, is a plant endemic to the Amazon Rainforest in Peru, where it has been cultivated by indigenous people for centuries. Sacha Inchi oil production is increasing in the Peruvian Amazon and is gaining international recognition for its taste and health properties. In June 2007, Sacha Inchi oil won the Médaille d’or (Gold Medal) at the AVPA Specialty Foods Commodities competition. Sacha Inchi has been called a super food because of its high content of essential fatty acids. The oil has a mild flavor, not bitter, with a nutty finish. With new research emphasizing the health benefits of Omega fatty acids, interest in sustainable sources of Omega is increasing. Sacha Inchi oil is used in vegetarian diets to provide a plant source for Omega-3 fatty acids and can be purchased online. Source: Wikipedia