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Dairy, Eggs Coxon’s kit, Coxon3 1 servings

INGREDIENTS

20 g Cornetti pasta
150 g Chanterelle mushrooms
50 g Butter
1 tb Flour
50 ml Milk
1 Egg yolk
30 ml Double cream
1 ts Parsley; chopped
4 Egg whites
60 g Parmesan cheese
50 g Gruyere cheese; finely grated
Salt and pepper

INSTRUCTIONS

Preheat the oven to 200C/400F/gas6.
Cook the pasta in boiling salted water, refresh and dry. Wipe the mushrooms
and dice. Heat 20g of butter and add the diced mushrooms, cook gently for 2
minutes. Add the sieved flour and stir well. Cook out for 1 minute. Warm
the milk and add to the mushrooms and flour mix and cook gently for a
further 3 minutes.
Remove the pan from the heat and stir in the egg yolk and the parsley and
then finally add the Gruyere cheese. Grease the inside of individual
souffle dishes approximately 4 inches by 21/4 inches deep. Beat the egg
whites with a pinch of salt until firm but not too stiff. Using a balloon
whisk carefully fold two thirds into the souffl. mix then fold in the rest
of the egg white with a wooden spoon.
Place a spoon of pasta in the base of the souffl. dish then top with the
souffle mixture until it is two thirds full. Smooth the surface of the
souffl.s with a palette knife and place them into a bain marie.
Sprinkle with parmesan cheese and bake for around 11-12 minutes.
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