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Spinach & parmesan souffles
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Elevate your spring lunch with delightful pots of light, fluffy, and flavorful green and gold goodness.
Ingredients:
  • 30g butter
  • 30.00 ml plain flour
  • 185ml (3/4 cup) milk
  • 1 bunch English spinach, ends trimmed, finely chopped
  • 60g (3/4 cup) finely grated parmesan
  • 3 eggs, separated
  • Pinch of cayenne pepper
  • 40.00 ml dried breadcrumbs
Instructions:
  • In a medium saucepan over medium heat, melt the butter. Stir in the flour with a wooden spoon until smooth. Lower the heat and cook for 1 minute until the mixture bubbles. Remove from heat. Slowly pour in the milk while stirring continuously until smooth. Return to medium heat, bring to a boil, and cook for 3-5 minutes until thickened. Stir in the spinach until wilted.
  • Take the pan off the heat and mix in the parmesan. Pour the mixture into a large heatproof bowl. Add the egg yolks and season with salt and cayenne pepper.
  • Preheat the oven to 200°C. Grease six 185ml (3/4-cup) capacity ovenproof ramekins by brushing them with melted butter. Sprinkle breadcrumbs into each ramekin, coating the inside evenly, then shake out any excess.
  • Whip the egg whites with an electric beater until they form firm peaks in a clean, dry bowl. Using a large metal spoon, fold half of the whipped egg whites into the spinach mixture until well combined. Then gently fold in the rest of the egg whites until just combined. Divide the mixture evenly among the ramekins.
  • Arrange the ramekins on a spacious baking tray. Bake in the oven for about 15 minutes or until the soufflés are beautifully puffed and golden brown. Serve right away.

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