Spinach & Parmesan soufflé
Ingredients
30ml (2 tbsp) butter, melted
60ml (¼ cup) Parmesan, finely grated
250g spinach, large stalks removed
30ml (2 tbsp) butter
30ml (2 tbsp) cake flour
150ml milk, hot
60ml (¼ cup) Cheddar, grated
60ml (¼ cup) Parmesan, finely grated, plus extra for serving
60ml (¼ cup) ham, finely diced (optional)
pinch of ground cayenne pepper
salt and freshly ground black pepper, to taste
2 large eggs, separated
60ml (¼ cup) Parmesan, finely grated
250g spinach, large stalks removed
30ml (2 tbsp) butter
30ml (2 tbsp) cake flour
150ml milk, hot
60ml (¼ cup) Cheddar, grated
60ml (¼ cup) Parmesan, finely grated, plus extra for serving
60ml (¼ cup) ham, finely diced (optional)
pinch of ground cayenne pepper
salt and freshly ground black pepper, to taste
2 large eggs, separated
Method
Preheat the oven to 200°C. Grease 6 x 150ml ramekin dishes with the butter. Scatter the Parmesan in the ramekins, swirl to coat and shake off the excess.
Bring a pan of water to the boil and cook the spinach for 2 minutes. Drain well, squeeze out the excess water and pat dry with a cloth. Finely chop the spinach and set aside.
Melt the butter in a saucepan and stir in the flour to make a roux. Cook for 1 minute, before gradually adding the hot milk. Cook, stirring constantly, for about 2 – 3 minutes. Stir in the Cheddar and Parmesan and remove from the heat. Stir in the ham, spinach and cayenne pepper. Season and stir in the egg yolks.
Put the egg whites in a spotlessly clean, large mixing bowl and whisk until stiff peaks form. Using a metal spoon, carefully fold the egg whites into the spinach mixture. Spoon the mixture into the ramekins and sit in a roasting dish with hot water. Bake for 10 – 12 minutes. Sprinkle with the extra Parmesan and serve.
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