Ingredients
- 1/4 cup butter, plus extra to grease the dish
- 3 1/2 cups frozen chopped spinach of fresh young spinach leaves
- 6 tablespoons all-purpose flour
- 1 1/4 cups milk
- 5 egg whites, 4 egg yolks
- 1/2 cup fontina cheese
- 1/4 cup goat cheese
- Freshly grated Parmesan Cheese
- Salt and freshly ground black pepper to taste
- Cream for sauce to finish
Preparation
Step 1
Melt 1 tablespoon of the butter in a large saucepan over moderate heat and add the spinach. For frozen spinach, cook until it is thawed and any water has evaporated: 2-3 minutes. For fresh spinach, cook until it wilts: about 7 minutes. Drain, squeezing our excess water, and chop.
Melt the rest of the butter, stir in the flour and slowly add the milk to make a béchamel sauce. Leave to cool slightly.
Stir the egg yolks into the sauce and mix well. Stir in the spinach and Fontina and goat cheese. Season with salt and pepper.
Preheat oven to 400°. Butter a 1-1/2 quart soufflé dish and sprinkle with fresh Parmesan cheese. Tie a piece of buttered waxed paper around the outside, extending at least 2 inches above the rim. This last step is not necessary if you use individual soufflé dishes.
In a clean bowl, whisk the five egg whites until they are stiff. Stir a quarter of the egg whites into the soufflé mixture to loosen it, then gently fold in the rest, using a metal spoon.
Pour the mixture into the dish and bake until the soufflé is risen and is golden brown: 20-25 minutes. Let cool.
Heat cream on stovetop until reduced by half. Stir in Parmesan cheese; setting aside some grated for later. Place soufflé in cream-Parmesan sauce and spoon some sauce over the top. Sprinkle soufflé with grated Parmesan cheese and heat in 500° oven until golden. Serve