European
France - Vegetarian
Soufflé aux Épinards
Chef's Menu Description
Delicate French spinach and Gruyère soufflé: fresh spinach wilted, finely pureed with béchamel, Comté cheese, and folded with stiff egg whites, baked until puffed and tender.
Ingredients
- • 300g fresh spinach, wilted and squeezed completely dry
- • 40g butter, 40g flour, 250ml milk
- • 100g grated Comté or Gruyère cheese
- • 4 large eggs, separated
- • 1/4 tsp nutmeg, salt, and black pepper
Preparation Steps
1
Phase 1
Finely chop or pulse squeezed dry spinach in a food processor.
2
Phase 2
Cook butter and flour, whisk in milk until thick, then stir in spinach, grated cheese, nutmeg, salt, and egg yolks.
3
Phase 3
Whip egg whites to stiff peaks and gently fold into the green spinach base.
4
Phase 4
Divide into buttered ramekins and bake at 200°C for 20 minutes until dramatically puffed and golden on top.