- 30 g Butter
- 30 g plain flour
- 250 g Milk
- 1/2 level teaspoon salt
- pinch ground black pepper
- 1 pinches ground nutmeg, (optional)
- 25 g grated cheese, e.g. cheddar
- 4 egg yolks
- 4-6 egg whites, (make sure there's not yolk in it)
- 130 g cooked spinach, finely chopped well drained, Can be fresh (stalks removed) or frozen and defrosted
- Grease a souffle dish (see Tips). I used a 20cm dish.
Preheat oven to 180 degrees C.
PREPARE BASIC SAUCE
Place butter, flour, milk, salt, pepper and nutmeg into mixing bowl and cook 5 min/90°C/speed 4.
Allow to cool slightly (approx. 5 minutes).
Add spinach, grated cheese and egg yolks and stir for 30 seconds on Speed 2 until combined.
Pour into a large bowl and set aside.
Thoroughly clean and dry mixing bowl.
PREPARE EGG WHITES
Insert butterfly whisk.
Place egg whites into mixing bowl and whisk 3 minutes on speed 3.5 until stiff peaks have formed.
Remove butterfly whisk. Transfer egg whites into a second large bowl.
COMBINE SAUCE and EGG WHITES
See video link in Tips.
Add roughly one-quarter of the whipped egg whites into the bowl with the sauce and stir gently to combine. this lightens the mixture and makes it easier to combine in the next step.
Transfer the sauce mixture into the bowl with the remaining whipped egg whites.
Combine gently to retain as much air as possible.
Pour into prepared souffle dish and cook for 35 minutes. the souffle should be brown, risen and firm to touch. See Tips.
Accessories you need
The recipe is quite forgiving so don't panic.
The Souffle dish I used is 20cm and doesn't need a collar.
If necessary, prepare a collar of parchment paper on the outside of the souffle dish, tied with oven-proof string. I'd recommend this if you're using a new souffle dish as it will test the volume of the dish isn't exceeded.
Here's the link for the technique to combine the souffle.
The souffle will start to deflate as soon as it comes out of the oven and also when you start to serve it. This is normal.
Cooking time can vary depending on the consistency you like. Most people prefer a slightly soft centre. Add 10 minutes if you prefer it cooked firm.
CREDIT: I did a cooking class many years ago and this was a recipe that I've cooked many times over many years.
I converted it for the Thermomix but still retained some of the French techniques.
It was so long ago that I received this recipe that I can't give credit to its creator.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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