| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Peacemaker”