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Wednesday, February 25, 2015

Twice Baked Spinach Souffles

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 10
  • 500 g fresh spinach
  • 50 g butter
  • 40 g flour
  • 300 ml milk
  • salt & freshly ground black pepper
  • grated nutmeg
  • 6 eggs
  • 300 ml double cream
  • 50 g gratead parmesan cheese
  • 25 g melted butter
  • 2 -3 tablespoons of grated parmesan cheese, to prepare the ramekins

Recipe

  • 1 stem the spinach, rinse in cold water and lift straight into a large pan.
  • 2 set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts.
  • 3 drain in a colander, pressing well.
  • 4 when spinach has cooled, squeeze firmly to extract excess water and chop finely.
  • 5 heat oven to 350*f.
  • 6 brush 10 small ramekin dishes with melted butter and sprinkle with parmesan cheese.
  • 7 melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes.
  • 8 slowly add the milk, beating to make a smooth sauce.
  • 9 bring to a simmer and cook for 2 to 3 minutes.
  • 10 add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly.
  • 11 separate the egs, reserving the whites and beating the yolks into the sauce.
  • 12 stir in the spinach, mix well then transfer to a large mixing bowl.
  • 13 beat the egg whites to stiff peaks and fold into the spinach mixture.
  • 14 spoon into the ramekins, filling them level.
  • 15 set the dishes in a large roasting tin.
  • 16 add boiling water from the kettle to a depth of about 1 inch.
  • 17 bake for 20 minutes or until the souffles are well risen.
  • 18 remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up.
  • 19 the souffles can be set aside overnight.
  • 20 if the souffles have been chilled, allow them at least 1 hour to come back to room temperature.
  • 21 heat the oven to 400*f.
  • 22 pour the cream over the souffles, coating each one.
  • 23 sprinkle with parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.

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