Spinach Soufflé
This makes for a very impressive meal
Makes enough for: 2 people
Equipment
- 2 8cm ramekins
Ingredients
for the soufflé:
- 100 g baby spinach
- 5 g butter, plus extra for the ramekins
- 5 g flour, plus extra for the ramekins
- 125 mls evaporated milk
- 30 mls Amarula *
- 2 eggs, separated
- 20 g cheddar cheese, grated
- 1.25 mls ground nutmeg
- freshly ground black pepper to season
for the topping:
- 10 g cheddar cheese, grated
- 1 g Parmesan cheese, finely grated
Method
for the soufflé:
- Place a baking tray into your oven and preheat to 200° Celsius
- Prepare your ramekins by brushing just melted butter up the sides and over the bottom, and lightly dusting with flour
- Rinse the spinach, shake dry and then place into a large, non stick frying pan over a medium to high heat
- Once wilted, place into a colander and run cold water over the spinach to stop it from cooking further
- Allow to drain, squeeze out the excess water, pat dry and then finely chop and set aside
- Place the butter into a saucepan and melt over a medium temperature
- Add the flour, and whisk in well to combine
- Allow to cook for 1 minute before adding the evaporated milk and Amarula
- Whisk continuously and cook until the sauce has thickened
- Remove from the heat, add the spinach, egg yolks, cheese, nutmeg and a generous grind of pepper
- Stir to combine and set aside
- Place the egg whites into a bowl and whisk until stiff peaks form
- Gently fold in to the spinach mixture using a stainless steel spoon
- Once all the egg whites have been incorporated, divide the mixture between the ramekins
- Flatten using a palette knife then rim the edges using your thumb
for the topping:
- Sprinkle over the cheddar cheese and Parmesan
- Place into the oven, onto your baking tray and bake for 20 minutes **
- Remove from the oven and serve immediately
Notes
* Amarula is a cream liqueur from South Africa. It is made with sugar, cream and the fruit of the African marula tree. You can substitute this with any cream liqueur, or plain cream if you want to keep this dish alcohol free.
** If your ramekins have thin walls then your baking time might be less, so check after 15 minutes.
** If your ramekins have thin walls then your baking time might be less, so check after 15 minutes.