Lorenza Ávila

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Lorenza Ávila

Spinach Souffle

55 mins

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3 comments

Lorenza Ávila

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Rich recipe of Gruyere cheese souffle with spinach, ideal for first course in a special dinner. It can be prepared in a large souffle mold or in individual molds.

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Ingredients

6 portions

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Preparation

Clean spinach, and cook in steam with little salt and drain.

Chop the spinach in food processor. Put butter in saucepan and add spinach to dry.

To prepare the bechamel: in a pot heat the milk to make it hot. In another pot make a "roux" (French term) first melting the butter. When they begin to leave bubbles remove from the heat and add the flour. Return to the heat and let cook 2 minutes stirring with a balloon whisk. Add the milk in two parts mixing each time. Wait for the mixture to boil and reduce the heat until it thickens. Turn off the heat and season with salt, pepper, nutmeg and cayenne. Reserve 1 cup of this béchamel for the recipe.

Spread a mold of soufflé with butter and sprinkle with parmesan powder.

Put an aluminum foil around the top of the mold and also grease with butter and sprinkle with cheese (this step is optional but helps to avoid overflowing the soufflé).

Mix the spinach with the béchamel cup and egg yolks, and add salt and pepper. Beat the egg whites until the nougat point and add the spinach mixture.

Bake at 200º for 15 minutes. After this time increase the temperature to 300º and leave 10 more minutes. Serve immediately.

TIPS

This recipe uses a large souffle mold, you could also prepare molds (ramekins) and make it individual.

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Spinach Souffle

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (3)

Evelyn Rodriguez

29/04/2019 15:56:55

corrección del coemntario anterior: El queso gruyere se agrega con las yemas MIra este video es casi lo mismo https://www.kiwilimon.com/receta/guarniciones/souffle-de-queso