Description
Air soufflé crowned chipsa Parmesan, wheat croutons, as the boat sails on the waves of a spicy sauce.
Ingredients
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Butter
50 g
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Flour
50 g
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Milk
200 g
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Parmesan
100 g
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Chicken egg
2 piece
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Mayonnaise
3 Tbsp
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Soy sauce
1 tsp
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Balsamic
0.5 tsp
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Olive oil
1 tsp
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Salt
-
Black pepper
-
Garlic
1 tooth
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Bread
6 slice
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Parmesan
70 g
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Lettuce
-
Greens
Cooking
Cooking cheese souffle is a continuous process, so the necessary products prepare immediately. Cheese grate on a fine grater, butter, flour and milk measure out the right amount, separate the yolks from the whites. Turn on the oven to warm up t 180-200 degrees. Heat-resistant molds for souffle smazhem butter.
On low heat in a saucepan melt the butter and smeshaem the flour. Don't stop stirring, in small portions pour the milk, stirring thoroughly each time, that would not form lumps.
Pour in the milk mixture, grated cheese and mix until cheese is dissolved. Remove the skillet from the heat and beat in to the mixture two egg yolks.
Proteins whisk in the stable foam and gently mix up them into the hot mixture. Pour the mixture into the moulds, but not to the edges of the soufflé during baking will rise. Put the ramekins in the pan, which fill with water to 2/3 height of ramekins. Bake the soufflé in preheated oven for 20-25 minutes or until Browning.
Prepare the Parmesan chips-small pan zastelit baking paper. Grated cheese, lay circles of small diameter. Bake for 5-7 minutes until the cheese is melted. Allow to cool. Ready souffle out of the oven and allow to cool without removing the ramekins from the roasting pan with water.
For the sauce garlic clove, grate on a fine grater and mix all ingredients until smooth. If the mayonnaise without the lemon juice, additionally squeeze a few drops of lemon juice.
Pieces of toast bread cut the slices and dry them either in the oven or on a dry pan on medium heat to toast. This snack I did twice and bread, dried in the pan I like more, it also turns out rosy. Allow the croutons to cool.
And finally piecing it together! On a plate lay a little sauce, even out, creating a circle with a diameter slightly larger grain crackers. For the sauce, put a circle of dried bread, then cooled cheese souffle. Crown all parmezano the chipsa and finely chopped greens and iceberg lettuce. From the top you can sprinkle the remaining grated Parmesan.
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