Cheese and broccoli souffl recipe
Cheese and Broccoli Souffl recipeThis article was published by: Matthew
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|1 head(s)||broccoli, cut into florets|
|6 large||eggs, separated|
|5 tbsp||Cheddar cheese, grated, plus extra for dusting|
|salt and fresh ground pepper, to taste|
InstructionsBlanch the broccoli in boiling lightly salted water for 2-3 minutes. Drain into a colander and immerse briefly in ice cold water to halt the cooking process. Allow to drain.
Preheat oven to gas Mark 6, 200°C, 400°F and heat a baking tray at the same time.
Grease and flour 4 dariole moulds or ramekins.
Place the broccoli in the bowl of a blender and process until finely chopped and no large pieces remain. Add the yolks and blend until well combined. Pour into a bowl.
In a clean bowl whisk the egg whites until stiff peaks appear and then fold into the broccoli mixture. Carefully fold in the cheese and then season well with salt and pepper.
Divide the mixture between the moulds and sprinkle a little cheese over the tops. Remove the hot baking tray from the oven and place the soufflés on the tray. Transfer the tray to the oven and bake for about 8 minutes until risen and golden.
Serve immediately, within the moulds, but on a serving plate.
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Cheese and broccoli souffl recipe
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