Description
Pea soufflé is a combination of peas and sauce "Bechamel". To describe this dish in three words: delicate, soft, charming. Never thought of peas can get enough light.
Ingredients
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Peas
300 g
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Butter
50 g
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Flour
4 Tbsp
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Milk
500 ml
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Chicken egg
2 piece
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Salt
-
Black pepper
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Nutmeg
Cooking
Because our area is not usual pea of "Mistral" that does not require soaking, I used a conventional and acted on the old-fashioned way (i.e. washed and soaked overnight in cold water). Swollen peas should be rinsed again, pour fresh water and cook on slow fire until soft. Don't forget to add salt!
Cooked peas with the help of a blender make into a puree.
Meanwhile, make the sauce. Melt the butter and fry until cream-colored flour.
Gradually add cold milk to flour, mixing thoroughly with a whisk or a wooden spatula to avoid the formation of lumps. Bring the sauce to a boil, cook for 5 minutes, add salt, black pepper and nutmeg.
Separate the yolks from the whites. Whisk the egg yolks with a whisk and add to the sauce, mix thoroughly and remove from heat.
Whisk the whites.
Mix the peas with the sauce, and then carefully enter proteins.
Put the resulting mass into the form and put in to bake in a pre heated oven (at 200 C) for 20-30 minutes.
The finished dish decorate with toasted on a dry pan sesame seeds.
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