Souffle From Chuchu

Directions

• Preheat the oven to 180°C.
• Peel the chayotes and cut them into small cubes. 
  Cook them in boiling water with a little salt until soft. 
  Drain well and mash the chayotes with a fork or food processor.
• In a pan, melt the butter over medium heat.
• Add the wheat flour and stir well to form a homogeneous mass, known as a roux.
• Gradually add the milk to the pan, stirring constantly to prevent lumps from forming. 
  Cook until the sauce thickens a little.
• Remove the pan from the heat and let the sauce cool for a few minutes. 
  Then add the mashed chayotes to the sauce and mix well.
• Separate the whites from the egg yolks. 
  Add the egg yolks to the chayote and sauce mixture, stirring until well incorporated. 
  Season with salt, pepper and nutmeg to taste.
• In another clean bowl, beat the egg whites until stiff peaks form. 
  Then gently add the egg whites to the chayote mixture, carefully folding in with a spatula.
• Grease a baking dish with butter and pour the soufflé mixture into it. 
  Sprinkle grated Parmesan cheese on top.
• Place the refractory in the preheated oven and bake for approximately 30 minutes, or until the soufflé is golden and firm.
• Remove from the oven and serve immediately, as the soufflé tends to wilt as it cools.