Parmesan Souffl - MAGIMIX C 3200 Instructions For Use Manual

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Parmesan soufflé
SERVES
FOOD PROCESSOR
PREPARATION
BAKING
EQUIPMENT
Eggs
Parmesan cheese
Butter
Plain flour
Water
1.
Grate the parmesan in the mini bowl with the parmesan grater or, failing that,
the 2mm grater disc. Set aside.
2.
Make a roux* by melting the butter in a saucepan over a low heat and adding
the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat,
stirring continuously. As soon as the mixture starts to thicken, gradually add
the hot water, still constantly stirring. Simmer for 3 minutes over a high heat,
stirring constantly. Stir in the grated parmesan.
3.
Preheat your oven to 180 °C (gas mark 4).
4.
Separate the eggs.
5.
Gently incorporate the egg yolks into the mixture away from the heat, adding
them one by one.
6.
Allow to cool.
7.
Put the egg whites in the main bowl fitted with the whisk and beat for 5
minutes, remembering to remove the pusher before you begin.
8.
Fold the egg whites gently into the cooled mixture. Season with pepper.
9.
Divide the mixture between the ramekins. Bake for 15 minutes and serve
immediately.
Chef's tip:
STARTERS
70
serve on a bed of lamb's lettuce or a mixed green salad.
2
4
3200
3200
20 min
20 min
15 min
15 min
Straight-sided ramekins
2
4
80g
160g
10g
15g
1 tbsp
1½ tbsp
100ml
200ml
R2
6
8
4200
5200/Patissier
30 min
30 min
15 min
15 min
6
8
240g
320g
20g
30g
2 tbsp
3 tbsp
300ml
400ml

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