A perfect brunch for you and your better half. Home made soufflé is something i have been wanting to taste for a pretty long time. I have always thought its complicated to make one, until i checked out raspberry eggplant. I substituted olive oil for butter, other than that i just followed the recipe. It came out soft and fluffy after baking and we both savored every bite of it.
Soufflé is a light, puffed up, baked cake like texture which can be made sweet and savory. It involves beaten egg whites to give the fluffiness. Soufflé generally falls after 5 or 10 mins, when removed from oven after baking. (My final picture looks a bit sunken.) And here goes the recipe,
1/4 cup Spinach (frozen and thawed)
1/4 cup Green bell pepper (diced & roasted)
2 Eggs (separated)
1/2 cup Milk
2/3 cup Mozzarella Cheese
2tsp Olive oil + more for greasing
2tbsp APF + more for dusting
Black Pepper (freshly ground)
Soufflé dish or Ramekins
- Grease the soufflé dish or ramekins with olive oil and dust it with flour to evenly coat all the surface.
- Preheat oven to 400 degrees.
- Heat the olive oil in a sauce pan, add the flour and whisk for few seconds, pour milk and whisk continuously until it thickens.
- Switch off or remove from heat and add the egg yolks and whisk constantly and let cool. (Careful not to scramble the yolks.)
- Beat the egg whites with a handheld mixer until it holds soft peaks.
- Add the spinach and roasted bell pepper to the yolk mixture along with the cheese, salt and pepper.
- Now add half of the egg whites and gently fold into the mixture, followed by the remaining egg whites and incorporate'em completely.
- Then pour the final mixture into the greased and floured dishes and bake for 25-28 mins or until the top is golden brown.
- Switch on the oven light to watch the soufflé rise and never open the oven door while baking, as the risen soufflé may fall.
Serve hot from the oven.