Notes:
(Makes 6 individual souffles or 1 large souffle)
Servings: 4
Ingredients:
1 Medium leek, trimmed and cut into matchstick size pieces
50g (2oz) butter
40g (1?oz) almond flour
1 x 5ml tsp dijon mustard
300ml (? pt) milk
Light sprinkling sea salt and ground black pepper
75g (3oz) emmental cheese, grated
4 large egg yolks
5 large egg whites
Directions:
Lightly saute the leeks in the butter until softened but not browned. Stir in the flour and mustard.
Gradually pour in the milk, stirring constantly until the mixture has thickened. Season well and add cheese. Beat egg yolks into mix using a wooden spoon.
At this point the mixture can be placed in a covered bowl and chilled until required.
When ready to cook, beat the egg whites in a large bowl using an electric whisk until the bowl can be inverted without the mixture falling out. Stir in a couple of spoonfuls of the egg white into the souffle mix using a metal spoon to loosen the mix. Carefully fold in remainder to retain as much volume as possible.
Lightly grease 6 individual ramekin dishes, or 1 large souffle dish, with butter. Spoon the souffle mixture into the dishes. Rest them on a baking sheet.
Cook until the souffle is risen above the dish rim and is golden and fluffy.
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Tags: Light Meal
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