MAGIMIX Ma Cuisine Instructions For Use Manual page 42

Parmesan soufflé
SERVES
FOOD PROCESSOR
PREPARATION
BAKING
EQUIPMENT
Eggs
Parmesan cheese
Butter
Plain flour
Water
Grate the parmesan in the mini bowl with the parmesan grater or, failing that,
1.
the 2-mm 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.
Preheat your oven to 180 °C (gas mark 4).
3.
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.
Fold the egg whites gently into the cooled mixture. Season with pepper.
8.
9. Divide the mixture between the ramekins. Bake for 15 minutes and serve
immediately.
Chef's tip:
serve on a bed of lamb's lettuce or a mixed green salad.
STARTERS
70
R2
2 4 6 8
3200 3200 4200 5200
20 min 20 min 30 min 30 min
15 min 15 min 15 min 15 min
Straight-sided ramekins
2 4 6 8
80g 160g 240g 320g
10g 15g 20g 30g
1 tbsp 1½ tbsp 2 tbsp 3 tbsp
100ml 200ml 300ml 400ml