Parmesan Souffle

Serves: 2 to (4)
Preparation Time: 20 minutes
Cooking Time: 15 minutes 
2 (4) eggs
80g (160g) parmesan
10g (15g) butter
1 tbsp (1½ tbsp) plain flour
100ml (200ml) hot water

Serves: 6
Preparation Time: 30 minutes
Cooking Time: 15 minutes 
6 eggs
240g parmesan
20g butter
2 tbsp plain flour
300ml hot water

Serves: 8
Preparation Time: 30 minutes
Cooking Time: 15 minutes 
8 eggs
320g parmesan
30g butter
3 tbsp plain flour
400ml hot water

Method (all models):
  1. Grate the parmesan using the parmesan disc, or the 2mm grating disc, and set aside.
  2. Make a roux by melting the butter in a saucepan over a low heat and adding the flour; stir quickly with a wooden spoon; lower heat and continue stirring until the flour is cooked and the mixture begins to thicken; gradually add the hot water; stir constantly.
  3. Boil over a low heat for 3 minutes, stirring constantly.
  4. Fold in grated parmesan.
  5. Preheat oven to 180°C (gas mark 4).
  6. Separate the eggs.
  7. Draw aside the saucepan and gently fold the egg yolks into the preparation one by one.
  8. Allow to cool.
  9. Whisk the egg whites for 5 minutes until stiff, using the egg whisk.
  10. Gently fold into the cooled mixture and season with pepper.
  11. Divide between buttered ramekins.
  12. Bake in oven for 15 minutes.
  13. Serve immediately.
Serve souffles on a bed of lamb's lettuce or mixed salad leaves.

Missing an accessory or spare part for your Magimix? No problem, click here to find Magimix spares and accessories

No comments:

Post a Comment