Soufflé aux épinards et au parmesan


  • Spinach 200 g
  • Eggs 4
  • Parmesan 80 g
  • Butter 50 g
  • Starch 30 g
  • Milk 250 ml
  • Butter for the ramekins 1 tablespoon
  • Flour 1 tablespoon
  • Salt pepper


Start by buttering individual ramekins or a soufflé mold before dusting them with flour. Turn them over and tap to remove the excess.

In a saucepan, melt 30 g of butter over medium heat. Then add the starch all at once. Mix vigorously before pouring in the milk. Cook the sauce until thick, stirring constantly with a wooden spoon. Season to taste with salt and pepper.

Rinse and drain the spinach. Then melt them in a hot pan with 20 g of butter. Preheat the oven to 180°C.

Then add the spinach to the béchamel sauce. Mix before incorporating the grated parmesan. Mix again. Break the eggs, separating the yolks from the whites.

Add the egg yolks to the spinach and béchamel mixture. In a salad bowl, whisk the egg whites until stiff. Then gently incorporate them into the soufflé dough. Season to taste with salt and pepper.

Divide the mixture into the ramekins or soufflé mold. Bake the spinach and parmesan soufflés for about 20 minutes. Enjoy straight out of the oven.

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