These are little, vibrant, puffed up joys. A lovely way to combat the grey.
Perfect for lunch, light supper or a starter.
Makes 8 little souffles
Macros per souffle:
Calories 201, Protein 10.75g, Carbs 3.13g, Fiber 0.5g and Fats 16.13g
- 100g Pine Nuts
- 375ml Whole Milk
- 75g Piccante Gorgonzola Cheese
- 20g Parmesan
- 3 Large Eggs
- 75g Spinach
- 2 Large Egg Whites
- 1/2 Tsp Cream of Tarter
You will need:
- Medium Saucepan
- 2 x Spatula
- 2 x Large Mixing Bowls
- Electric Whisk
- 8 Ramekins or Tea Cups
- Pre Heated Oven 190C Conventional 170C Fan
Blitz pine nuts until breadcrumb texture
Add a pinch of pine nuts to bottom of each ramekin
Add milk, gorgonzola, parmesan and pine nuts to saucepan.
Bring gently to boil, stirring occasionally.
Remove from heat when at boil point.
Add eggs and then spinach to liquid / blender and blitz until smooth.
Add a third of cheese mix to spinach mix and blitz.
Add the rest of cheese mix to blender and blitz until smooth
Add your egg whites to a large mixing bowl with cream of tarter.
Whisk until the egg whites form stiff peaks
Pour your cheese, pine nut and spinach mix into the large bowl
Add a third of your egg whites to mix and fold into mix
Then add the rest of egg whites to mix and gently fold together.
Pour souffle mix evenly into 8 ramekins / teacups
It is fine to be up to half an inch from the top
Pop in oven and bake for 15 minutes until golden
Don’t open oven before 13 minutes up
Serve immediately and enjoy.