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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