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:
- Open the oven to 180°C air. Brush the forms with butter and cover with some grated cheese. Add the oats and set aside.
- 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.
- 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.
- 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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I am Terrance Carlson, author at News Bulletin 247. I mostly cover technology news and I have been working in this field for a long time. I have a lot of experience and I am highly knowledgeable in this area. I am a very reliable source of information and I always make sure to provide accurate news to my readers.