Spinach, Oats and Kefir Souffle – Fluffy as a cloud and light as a feather

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If you like to cook, you must try the meringue soufflé at least once

The oats give the soufflé a little more body, while the kefir gives a very light acidity, which blends beautifully with the fattiness of the cheeses.

Materials for 2 forms of 10 cm:

  • A little butter to grease the forms
  • A little grated cheese to cover the forms
  • 2-3 tbsp. oats (half amount for each form)
  • 10 g (1 tbsp) butter
  • 10 g (1 tbsp) flour
  • 200 ml kefir (or milk of your choice)
  • salt and freshly ground pepper
  • 3 yolks
  • 4 egg whites
  • 100 g grated cheese (mozzarella, gruyere, parmesan, etc.)
  • a few spinach leaves, finely chopped
  • some chopped parsley

How to make it:

  1. Open the oven to 180°C air. Brush the forms with butter and cover with some grated cheese. Add the oats and set aside.
  2. Pour the butter and flour into a saucepan, mix with a whisk and let cook for 2-3′. Pour the kefir in portions and continue mixing until a smooth cream (bechamel) is formed. Add some salt and freshly ground pepper. Separate the eggs and put the yolks in a large bowl and beat them lightly to break them. Pour in the béchamel slowly and mix quickly with a whisk. Add the cheese and spinach and mix lightly with a spoon (or until the cheese melts). We leave aside.
  3. Meanwhile, beat the egg whites with a little salt to form meringue, with soft peaks. Add 1/3 of the meringue to the egg mixture and stir to thin the mixture a little. Add the rest of the meringue and gently incorporate into the rest of the mixture.
  4. Fill the molds to the top, sprinkle with a little cheese and put them in the oven for about 30′. Serve immediately with extra cheese, chopped spring onion and parsley or sprinkle with paprika and chili oil.

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