Makes 6 individual ramekins or one medium size baking pan
Ingredients:
For the soufflé:
50 gr butter
50 gr flour
400 ml fresh milk
2 jars á 400g of Poblano chile strips
4 eggs ( yolks and whites separated )
For the filling:
100gr onion, finely chopped
2 cloves of garlic
400 gr of ground beef
400 gr of ground pork
120 gr of sweet cactus (nopal confit), cut in cubes (optional)
50 gr raisins
100 gr of almonds, peeled, toasted and chopped
200 gr of peach, diced
200 gr pear, peeled and diced 200 gr pear, peeled and diced
200 gr of apple, peeled and diced
50 grams of sugar
5 gr powdered cinnamon
salt, to taste
Pepper, to taste
olive oil
For the nogada:
400 gr of walnuts, peeled
100 gr almonds, peeled
150 gr cream cheese
60 gr goat cheese ( it may be exchanged for fresh cheese)
80 grams of sugar
150 ml of sherry
nutmeg to taste
milk (if necessary)
To serve:
the seeds of a red pomegranate
20 gr chopped parsley
Prepare a white poblano sauce by melting the butter in a heavy-bottomed skillet over medium heat. Remove from the heat and add the flour, add little by little the 400ml of milk, mixing constantly with a balloon whisk, until there are no lumps. Add one of the jars of poblano chile strips, previously drained, and blend with a food processor. Heat and stir until the sauce thickens slightly. Add salt, pepper and nutmeg to taste. Let cool covered with plastic wrap at room temperature.
For the filling sauté the onion and chopped garlic in olive oil. Add the beef and pork and cook for 15 minutes. Add the almonds, raisins, cactus and cook for 5 more minutes. Finally add the sherry and the fruit (peaches, pears and apples) and cook for 10 more minutes. Season with salt and pepper to taste and set aside.
For the nogada:
Blend all ingredients until a slightly thick consistency is obtained. If necessary, add a little milk for better blending. Adjust seasoning and set aside.
Very important: To easily remove the skin from the walnuts and prevent the nogada from turning grayish, it is recommended to soak them along with the peeled almonds in a cup of milk for about 6 hours before preparing the recipe.
Assemble the soufflé:
Preheat the oven to 180 degrees.
Mix the egg yolks with the white poblano sauce and set aside. Beat the egg whites until stiff and fold into the poblano sauce.
Drain the second jar of poblano chile strips. Grease each ramekin and place two tablespoons of strips and two tablespoons of the meat filling in the bottom of one ramekin and mix well. Finally fill ¾ of the mold with the soufflé mixture and carefully incorporate the meat and poblano chile strips with the mixture. Proceed in the same way with the remaining ramequins.
Bake at 180°C (350°F) for 15 to 25 minutes or the surface turns golden brown (if baked in a large baking dish, the baking time takes 60 to 65 minutes).
When it comes out of the oven, add a little of the nogada on top of the soufflé and decorate with the pomegranate and parsley.
We recommend bringing some more nogada to the table so that everyone can add a little more to their liking.
Enjoy!
Tip for preparing "Rajas en Nogada Express":
If you are in a hurry and want to prepare some quick rajas en nogada, you can prepare a meatmince with some fruit to your liking, sauté it together with the poblano strips and finally serve it bathed with the nogada, pomegranate seeds and chopped parsley!
Si vous aimez la saveur des Chiles en Nogada, vous serez ravis de no