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Spinach souffle
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
1 servings
Jennifer Anjos
@jennifersilvaanj- Ingredients
- Recipe
- Frozen Spinach150 g
- Egg whites5 unit(s)
- Gems3 unit(s)
- Milk1 cup
- Butter2 tablespoon
- grated cheese2 cup
- Almond Face2 tablespoon
- Butter, grated parmesan and almond flour for greasingSalt and pepper for seasoning0 to taste
- Process spinach and freeze.
- Put the butter in a pan over low heat. When melted, add the almond flour and stir well for 2 minutes.
- Add the milk and stir until the flour dissolves. Season with black pepper, place over medium heat and boil for 10 minutes, stirring occasionally.
- Add the frozen spinach and stir until melted. Season with salt. Cook over medium heat for another 10 minutes, stirring occasionally. Turn off the heat and let cool.
- Grease a baking sheet on the side using grated Parmesan cheese, almond flour and butter.
- Pre heat the oven to 180º
- As soon as the spinach is cold, mix the egg yolks and the grated half cure well.
- Whip the egg whites with a pinch of salt until they become snowy with soft peaks (until the air bubbles on the side disappear). Do not make it too firm, as it will lose its elasticity and the souffle will be dry.
- Add 1/3 of the whites to the cream and stir well until incorporated - if the whites form specks that don't mix, it's because they were beaten too much. Add the rest of the egg whites and mix gently, with movements from the bottom up so as not to lose all the air incorporated.
- Transfer to the platter and place in the preheated oven to bake for 30 minutes. Never open the oven while the souffle is baking - if the temperature drops, the souffle will wilt. Wait to cool and serve.
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