Soufflé de Maïs à la Crème (Sweetcorn Soufflé with Cream)

Ingredients

• maïs (sweetcorn)
• a small piece of butter
• fresh cream
• 3 egg yolks
• 4 egg whites

Instructions

1. Cook the maïs in water or in steam.
2. Pass it rapidly through a sieve.
3. Put the purée in a saucepan with a small piece of butter and dry it out briskly.
4. Add enough fresh cream to the purée to make it a soft paste.
5. Bind the paste with 3 egg yolks per 500 grammes of purée.
6. Incorporate 4 egg whites whipped very firm.
7. Cook like an ordinary soufflé.