Starter Recipes > Asparagus Soufflé Ramekins
Starter - Asparagus Soufflé Ramekins
Main Course - Crunchy Coated Chicken
Dessert - Baked Chocolate Cheesecake
8oz asparagus
2oz butter
4 level tablespoons plain flour
1 level teaspoon salt
12floz milk
6 egg yolks, stirred together
6 egg whites, whisked until stiff
1/2 level teaspoon white pepper
1 level teaspoon mustard powder
4oz Cheddar cheese, grated
(see measure conversions for more information)
- Chop into small pieces (try not to use the tougher, thicker end part).
- Make a white sauce from the butter, flour and milk.
- Add the salt.
- Add the asparagus.
- Remove from heat.
- Beat a little of the hot sauce into the egg yolks.
- Slowly add the rest of the sauce to the egg yolks.
- Stir.
- Add pepper, mustard and cheese.
- Fold in the stiffly beaten egg whites.
- Spoon into 4-6 greased individual ramekins (depending on the size of the ramekins).
- bake at 170 degrees C. for about 30 minutes or until golden and well risen.
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Comment Script
This recipe is part of the March 2008 Recipes Menu
Starter - Asparagus Soufflé Ramekins
Main Course - Crunchy Coated Chicken
Dessert - Baked Chocolate Cheesecake
How to make asparagus soufflé ramekins:
Surprisingly easy to make and utterly delicious. Impress your family and guests with these melt-in-the-mouth starters.
Ingredients
2oz butter
4 level tablespoons plain flour
1 level teaspoon salt
12floz milk
6 egg yolks, stirred together
6 egg whites, whisked until stiff
1/2 level teaspoon white pepper
1 level teaspoon mustard powder
4oz Cheddar cheese, grated
(see measure conversions for more information)
Method
- Cook and drain asparagus.- Chop into small pieces (try not to use the tougher, thicker end part).
- Make a white sauce from the butter, flour and milk.
- Add the salt.
- Add the asparagus.
- Remove from heat.
- Beat a little of the hot sauce into the egg yolks.
- Slowly add the rest of the sauce to the egg yolks.
- Stir.
- Add pepper, mustard and cheese.
- Fold in the stiffly beaten egg whites.
- Spoon into 4-6 greased individual ramekins (depending on the size of the ramekins).
- bake at 170 degrees C. for about 30 minutes or until golden and well risen.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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Comments
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I luv souffle when i have it in the restaurant but i always thought it was tricky to get it to rise.
#0 - frankie - 03/13/2008 - 06:23
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