70
1.
Grate the parmesan
in the mini bowl with the parmesan grater or, failing that,
the 2mm grater disc. Set aside.
2.
Make a roux*
by melting the butter in a saucepan over a low heat and adding
the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat,
stirring continuously. As soon as the mixture starts to thicken, gradually add
the hot water, still constantly stirring. Simmer for 3 minutes over a high heat,
stirring constantly. Stir in the grated parmesan.
3.
Preheat your oven
to 180 °C (gas mark 4).
4.
Separate the eggs.
5.
Gently incorporate
the egg yolks into the mixture away from the heat, adding
them one by one.
6.
Allow to cool.
7.
Put the egg whites
in the main bowl fitted with the whisk and beat for 5
minutes, remembering to remove the pusher before you begin.
8.
Fold the egg whites
gently into the cooled mixture. Season with pepper.
9.
Divide the mixture
between the ramekins. Bake for 15 minutes and serve
immediately.
Chef’s tip:
serve on a bed of lamb’s lettuce or a mixed green salad.
Parmesan soufflé
SERVES
2
4
6
8
FOOD PROCESSOR
3200
3200
4200
5200/Patissier
PREPARATION
20 min
20 min
30 min
30 min
BAKING
15 min
15 min
15 min
15 min
EQUIPMENT
Straight-sided ramekins
Eggs
2
4
6
8
Parmesan cheese
80g
160g
240g
320g
Butter
10g
15g
20g
30g
Plain flour
1 tbsp
1½ tbsp
2 tbsp
3 tbsp
Water
100ml
200ml
300ml
400ml
STARTERS
R2
Summary of Contents for Ma Cuisine CS 5200
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