Spinach & Cheese Souffle (L'Academie de Cuisine) PRINT
- YIELD: 4 servings
Made in “Market Basket” Culinary Skills Lab Class – L’Academie de Cuisine
|1||cup cold whole milk|
|5||yolks (room temp)|
|5||egg whites (room temp)|
|3||oz. cheddar cheese, shredded|
|½||oz. parmesan cheese|
|1||tsp dijon mustard|
|1||cup fresh baby spinach|
Preheat oven to 375 degrees. Brush 4 ramekins with melted butter. Coat with bread crumbs.
In pan, cook down spinach in olive oil and butter. Drain and chop.
Melt 1 1/2 oz. butter in pan. Stir in flour to make a roux. Add cold milk all at once and stir. Bring to a boil, then remove from heat. Add 5 yolks and stir with whishk Add dijon & salt. Mix in cheese and spinach.
Place egg whites in mixing bowl and add a pinch of salt. Whip the whites to a soft peak.
Add a spatula full of egg whites to milk/cheese mixture. Then fold all of the mixture back into the whites.
Pour batter into ramekins, just to the top. Place ramekins onto baking sheet. Put on middle rack in the oven.
Cook at least 15-25 minutes. DO NOT OPEN overn for 15 minutes.