Spinach Gruyere Suffle Recipe

spinach-and-gruyere-souffle-recipe
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This easy recipe will make you look like a gourmet chef.

Bake it before your guests arrive and, before serving, place back in the oven for 5-8 minutes until it is puffed out again and warm.

Ingredients (serves 8 people)

1. 200g baby spinach

2. 125g (135ml) butter

3. 2 garlic cloves, finely chopped

4. 125g (220ml) cake flour

5.1 litre milk

6.100g Gruyère cheese, finely grated

7.Salt and freshly ground black pepper to taste

8.5 eggs, separated

Directions

  1. Bring a pot with water to a boil. Add spinach all at once. Drain after 1 minute. Place soft spinach in a food processor and finely chop.
  2. Melt butter over moderate heat in a large pot. Add garlic and fry for 1 minute. Stir flour in. Add milk all at once and whisk well until everything is mixed and the lumps have dissolved.
  3.  Leave to simmer over low heat and whisk slowly while the sauce thickens, about 3-5 minutes.
  4.  Remove from the heat and stir cheese in until melted. Add spinach and mix well. Season well with salt and black pepper. Leave to cool to room temperature.
  5. Heat oven to 180°C. Fold egg yolks into mixture. Whisk egg whites into soft points and fold carefully into the cheese mixture.
Pour entire mixture into an oven proof dish with a volume of 1 litre. Bake for about 70 minutes or until golden brown and congealed. Serve warm with a salad of your choice.

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