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September 14, 2016
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September 14, 2016
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Spinach and Gruyere Souffle

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Ingredients

1 cup whole milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 large egg yolks

1 tablespoon Dijon mustard

1/2 cup plus 1 Tbsp. grated Gruyère

1 10-oz. package frozen chopped spinach, thawed and squeezed dry

Salt and pepper

6 large egg whites

Preparation

  1. Preheat oven to 400°F. Butter a 2-quart soufflé dish.
  2. Bring milk to a simmer in a pan over medium-high heat. Melt butter in a separate heavy pan over medium-high heat. Whisk in flour; cook for about 1 minute. (Do not let it brown.) Whisk in hot milk. Cook until thickened and smooth, about 1 minute. Reduce heat to low; whisk in yolks, one at a time, mixing well. Remove from heat and whisk in mustard, 1/2 cup cheese and spinach. Season with salt and pepper.
  3. Using an electric mixer and a clean, dry bowl and beaters, beat whites until stiff peaks form. Stir 1/4 of whites into spinach mixture. Fold in remaining whites. Pour into soufflé dish.
  4. Sprinkle remaining 1 Tbsp. Gruyère over top. Reduce oven temperature to 375°F; bake until lightly browned on top and firm around edges but still a bit jiggly in the middle, 30 to 35 minutes. Serve immediately, mixing firm edges with softer center in every serving.

With Love

Margaret

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.