- 350 g baby spinach, trimmed
- 50 g butter, plus extra for greasing
- 3 T flour, plus extra for dusting
- 3/4 cup milk
- Sea salt and freshly ground black pepper
- 4 free-range eggs, separated
- 120 g Gruyère
Preheat the oven to 180°C.
Blanch the spinach in a saucepan of boiling water, then drain and blitz with a hand blender.
In another saucepan over a low heat, melt the butter, then add the spinach and flour.
Cook for 1 minute, stirring, then add the milk and season to taste. Cook, stirring, until the mixture begins to thicken. Remove from the heat and allow to cool slightly before beating in the egg yolks, along with half the cheese.
Whisk the egg whites until stiff peaks form, then fold into the mixture.
Grease 4 shallow bowls with butter and lightly dust with flour. Spoon the mixture into the bowls and sprinkle over the remaining cheese.
Bake for 30 minutes, or until set.
Cook’s note: Greasing and dusting the serving dishes prevents the soufflé batter from sticking to the sides and so helps it to rise better. Try not to open the oven before the end time as this, too, may cause your soufflés to defl ate.
Per serving: 1559.8 kJ, 18.1 g protein, 28.5 g fat, 9 g carbs
All this dish requires is some crusty bread and a salad. Try Gorgonzola instead of Gruyère next time.