The rain has finally stopped. This weekend is a sunny one, and I’m hoping that the sunshine will continue into Sunday and the rest of the year as well. Also, the boy’s fever is finally gone. I’m hoping to catch up on some sleep this weekend. The sun can still continue to shine out there and bring cheers to everyone who’s feeling blue.
This twice-baked recipe is a strange one because the soufflé looks a bit raw, and ugly, to be honest. But it tastes great, and perhaps I’ll need to put in a little bit more effort to whisk the whites so that the final product can rise a bit more and the texture can be lighter and tastier too.
Ingredients:
- Floury potato: 225g, peeled
- Egg: 2, whites and yolks separated
- Self-raising flour: 50g
- Gruyère cheese (or Emmental, Raclette cheese): 85g, grated
- Salt: to taste
- Ground blackpepper: to taste
- Spinach leaf: 50g, roughly chopped
Method:
- Preheat oven at 200 degrees Celsius.
- Boil potatoes in salted water for 20min till soft. Drain and set aside to cool.
- Mash with egg yolks. Stir in self-raising flour & 3/4 of Gruyère cheese.
- Season with salt & blackpepper to taste.
- Fold in spinach leaves.
- Whisk egg whites till soft peaks form. Fold a scoop into flour mixture to slacken.
- Fold remaining whites into flour mixture
- Grease 4 large ramekins. Scoop mixture into ramekins.
- Bake 20min and then cool down.
- Turn soufflés out onto baking sheet in a baking tray. Sprinkle with remaining Gruyère cheese and bake 5min.
- Serve immediately.
Serving:
4 persons
