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Una deliciosa receta de alta cocina, pero mucho más fácil de lo que parece y se cree. Sólo tiene un pero, es siempre el comensal quien debe esperar al souflé y no al revés, ya se se baja casi nada más sacarlo del horno. Se puede hacer en un recipiente grande o en individuales. Eso al gusto de cada uno. Yo tenía este recipiente de pyrex que va muy bien y cómo sólo tengo cuatro ramequins o cocottes y éreamos seis pues lo he hecho en este. Espero os guste. Veremos algún soufé más ya they are delicious. For people without gluten the béchamel is made with corn starch and a great recipe for everyone. I wish you like it. Indeed not open the oven while the soufflé rises .
spinach soufflé
Ingredients for 6 persons:
250 gr. sauteed spinach and chopped
3 eggs and 3 egg whites more
3 / 4 pint of milk
a little butter to grease the mold
100 gr. flour
100 gr.
butter salt and pepper
Preparation: In a heavy-bottomed saucepan melt butter, add flour and let cook a few moments. Then, little by little add hot milk to form a thick white sauce seasoned with a little salt and pepper. Then added pre-cooked spinach, sauteed in a little butter and finely chopped, and out of the fire and let cool slightly add the yolks egg, mix well and lastly add the egg whites until stiff. Grease a soufflé mold or one that is deep (to be filled in 2 / 3 parts) and pour the preparation. Bake at 185 º -200 º C for 25-30 minutes. Depends somewhat on the furnaces and those pastries will function very well for this dish, as is taking the heat from the bottom up and facilitates the rise, as happens with the biscuits.
If you want you can add 100 gr. grated Emmental cheese, Gruyere, Sbrinz, Parmesan or Manchego. It gives a touch and exquisite taste .
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