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ES Sweet potato Soufflé with marshmallows
Sweet Potato Soufflé with Marshmallows
Total: 1 hr 40 mins Ι Active: 10 mins
Nutritional Value / Person:
Calories: 643 kcal
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Sweet Potato Soufflé by Cristeta Comerford
Total: 1 hr 40 mins Ι Active: 10 mins
Nutritional Value / Person:
Calories: 643 kcal
Sweet Potato Soufflé with Marshmallow
Cristeta Comerford is the first female who received the post as an Executive Chef at the White House in 2005. She was first recruited to cook for the Clinton White House as a Chef in 1995. Cristeta was born in the Philippines emigrated to the United States at the age of 23. Comerford’s first job position was at the Sheraton Hotel near O’Hare International Airport. Later, she also worked at the Hyatt Regency hotel.
Cristeta Comerford
국적: Filipino-American
직업: Chef at the White House
Awards: First female and Asian descendant to hold the post as Executive Chef at the White House
Total Time
1 hr 40 minutes
Active Time
10 minutes
Yield
6 portions
Calories / Portion
643 kcal
Ingredients
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3 sweet potatoes
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4 sticks of cinnamon
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5 star anise
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1 orange,quarter it
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2tbsp melted butter
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3 cups crème fraîche
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4 eggs
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1tbsp vanilla extract
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2tsp ground cinnamon
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1/2tsp ground nutmeg
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1/2tsp salt
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1 pack of mini marshmallows
How To
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Step 1Preheat the oven to 350 degrees. Once the oven is ready, bake the whole sweet potato with all the ingredients up until and including the melted butter on a sheet until soft.
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Step 2Scoop the cooked sweet potatoes out of their skin and pass through a chinois. Leave the baked potatoes to cool for some time.
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Step 3Mix all the ingredients from the crème fraîche up until and including the salt together. Mix this custard paste into the sweet potato puree. Pour the mass into a baking tray and top with marshmallows.
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Step 4Put the baking tray in the oven and bake for approx. 35 minutes until the marshmallows are toasted.
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