#cheese #shroom #souffle

A photo posted by @Elvira (@msfunnymoves) on

Ingredients:

  • 2 oz butter + for greasing
  • 1 1/2 oz flour
  • 100 ml milk
  • 250 g ricotta cheese
  • 2 eggs
  • 2 tbsp chopped Parseley
  • 2 tbsp chopped rosemary
  • salt and pepper
  • sauteed chopped mushrooms

Procedure:

  • grease souffle dishes and set aside
  • warm Milk + butter+ flour in a pan … and whisk it finely with a hand blender
  • Beat in the ricotta cheese and herbs and yolks now into that mixture
  • Add salt and pepper and fold
  • cut cubes of cheese for the core
  • fill the baking tray holes halfway and place the cheese cubes… then fill the rest just upto the top
  • Place the whole tray on another flat baking tray filled with halfway shallow water
  • Bake at 180ºC for 15-20 mins
  • Take out the cakes  and cool for 15 mins, place them on a ovenproof dish next and bake at 200ºC for another 10 mins.é
  • Pours cream and grate Parmesan cheese on top before serving.
  • serve with sautéed mushrooms on the side
  • (My tray  had too small moulds) 😛

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