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Soufflé with herbs and spinach

For a successful soufflé, technique is everything and oven performance essential! Any inconsistencies in the oven temperature will result in a ‘fallen’ soufflé.

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Details

9

Ingredients

7

Steps

Time

50'

Prep

0'

Cooking

50'

Total

Ingredients

  • 25 gbreadcrumbs
  • 90 gbutter plus one piece to butter the moulds
  • 1small white onion, cut into thin slices
  • 250 gfresh spinach
  • -reshly-grated nutmeg
  • 20 gfreshly grated parmesan
  • 35 gplain flour
  • 180 mlmilk
  • 3eggs, separated + 1 extra egg white
Make it now
  • Step 1

    Preheat the KitchenAid Oven to 180°C with the function selector on “Convection Bake” or 200°C on “Conventional”. Butter 6 soufflé moulds and pour in enough breadcrumbs to coat the inside. Discard any left-over breadcrumbs.

  • Step 2

    Melt 30 g butter in a saucepan, add the onion, cover and braise on low for 5 minutes. One minute before removing from the heat, add the spinach, stir, and allow it to wilt. Remove from the heat.

  • Step 3

    Transfer the spinach and the onion to a bowl, season with a pinch of freshly-ground nutmeg and add the Parmesan cheese. Mix with a spoon.

  • Step 4

    Dry the saucepan you used for the onion with a paper towel. Melt the remaining butter in it over medium heat, then add all the flour and stir well. Let it cook for 1 minute, add the milk, a little at a time, and bring to a boil, stirring constantly.

  • Step 5

    Remove from the heat and allow to cool for 10 minutes, then add the egg yolks, one at a time. Pour this white sauce into the bowl together with the spinach.

  • Step 7

    In a separate bowl, beat the egg whites until they form stiff peaks using the KitchenAid Hand Mixer with the 16-wire whisk. Gently fold the egg whites into the rest of the batter, blending slowly with a rubber spatula keeping as much air in as possible.

  • Step 8

    Divide the batter into the 6 soufflé moulds, arrange them on a baking sheet and bake for 12 minutes until the soufflés are puffed and golden brown on top. Serve immediately.

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Soufflé with herbs and spinach

Step 1

Preheat the KitchenAid Oven to 180°C with the function selector on “Convection Bake” or 200°C on “Conventional”. Butter 6 soufflé moulds and pour in enough breadcrumbs to coat the inside. Discard any left-over breadcrumbs.

Step 2

Melt 30 g butter in a saucepan, add the onion, cover and braise on low for 5 minutes. One minute before removing from the heat, add the spinach, stir, and allow it to wilt. Remove from the heat.

Step 3

Transfer the spinach and the onion to a bowl, season with a pinch of freshly-ground nutmeg and add the Parmesan cheese. Mix with a spoon.

Step 4

Dry the saucepan you used for the onion with a paper towel. Melt the remaining butter in it over medium heat, then add all the flour and stir well. Let it cook for 1 minute, add the milk, a little at a time, and bring to a boil, stirring constantly.

Step 5

Remove from the heat and allow to cool for 10 minutes, then add the egg yolks, one at a time. Pour this white sauce into the bowl together with the spinach.

Step 7

In a separate bowl, beat the egg whites until they form stiff peaks using the KitchenAid Hand Mixer with the 16-wire whisk. Gently fold the egg whites into the rest of the batter, blending slowly with a rubber spatula keeping as much air in as possible.

Step 8

Divide the batter into the 6 soufflé moulds, arrange them on a baking sheet and bake for 12 minutes until the soufflés are puffed and golden brown on top. Serve immediately.

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