Breakfast

Scotch Bonnet & Brown Butter Cornmeal Soufflé with Crispy Saltfish Lace & Lime Curd

Name: Scotch Bonnet & Brown Butter Cornmeal Soufflé with Crispy Saltfish Lace & Lime Curd
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 150g salted cod (soaked overnight, flaked); 4 large eggs (separated); 60g polenta (fine cornmeal); 240ml whole milk; 40g unsalted butter (divided: 30g brown, 10g for dish); 1 small Scotch bonnet (minced, seeds removed for heat control); 30g aged Gruyère (finely grated); Sea salt, white pepper; 3 lime zests; 2 egg yolks (for curd); 45ml fresh lime juice; 25g caster sugar (for curd); Crispy sage leaves for garnish

A dramatic risen cornmeal soufflé infused with smoky Scotch bonnet heat, crowned with shatteringly crisp saltfish shards bound in brown butter, and finished with a silky lime curd that cuts through the richness. Every spoonful reveals layers: cloud, crackle, tang.

854cal 75gprotein 55gcarbs 43gfat 25min prep 35min cook 2serves

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