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Parmesan Soufflé
Grate the cheese using the 2-mm grater disc and set aside.
Melt the butter in a saucepan over a low heat, add the flour
and stir in using a wooden spoon. Continue to cook the
mixture over a low heat, stirring constantly, in order to cook
the flour. After 5 minutes, gradually add the hot water,
continuing to stir the mixture. Turn the heat up and let it boil
for 3 minutes, stirring all the time, then add the grated
cheese.
Pre-heat the oven to 175°C / 350°F (gas mark 3-4).
Separate the eggs.
Away from the heat, gently stir the egg yolks one at a time
into the mixture. Leave to cool.
Whisk the egg whites until stiff, using the egg whisk (see
p. 20).
Carefully fold them into the cooled mixture and add pepper
to season. Pour into the ramekins, bake for 15 minutes and
serve immediately.
Tip: you can serve these soufflés with hot tomato sauce.
Hot Tomato Sauce
In the bowl fitted with the main blade, chop the parsley,
chives and basil. Set aside. Next, chop the shallots, garlic
and tomatoes.
In a saucepan, heat a tablespoon of oil, add the chopped
herbs, the chopped garlic, shallots, tomatoes, the purée,
sugar, salt and pepper. Cook over a low heat for 15 minutes.
Check the seasoning and serve piping hot.
Starter
Preparation: 20 min.
Cooking: 15 min.
Equipment: saucepan,
ramekins
Ingredients
(serves 4)
• 3 eggs
• 120g (4½ oz) piece
Parmesan cheese
• knob of butter
• 1 tbsp plain flour
• 150ml (5 fl oz) hot water
Preparation: 15 min.
Cooking: 15 min.
Equipment: saucepan
Ingredients
(serves 4)
• 6 sprigs of parsley
• ½ bunch of chives
• 5 fresh basil leaves
• 1 tbsp olive oil
• 4 shallots
• 1 garlic clove
• 4 tomatoes
• 3 tbsp tomato purée
• 2 tsp brown sugar
• Salt and pepper
45
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