Description
If you are not tired of my eggplant theme, view this recipe. Soufflé-a dish capricious, looks good just a few minutes until hot, begins to cool and lose its former prowess. I love to cook a souffle until then, until you come up with a trick: as long as the product is light, I call it a souffle as soon as settle - it is pudding, after all, in fact, to prepare both use the same products, distinguishes them one detail...
Ingredients
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Eggplant
3 piece
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Black pepper
1 piece
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Onion
1 piece
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Chicken egg
6 piece
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Milk
250 ml
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Cream
100 ml
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Semolina
2 Tbsp
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Spices
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Olive oil
50 ml
Cooking
In a souffle, add the beaten egg whites, so its structure is more friable. The basis of this vegetable soufflé, eggplant combined with milk and eggs give a good result.
Fry onions in butter, add the peeled and chopped eggplant, green peppers.
Add the cream and protussive until soft
Vegetables grind to puree state,stuiver,add the dry semolina. Proteins separated from the yolks. Yolks RUB with salt, ground pepper, nutmeg, and gradually add milk. Combine both mixtures and stir well, add chopped greens
Protein whisk and put into the prepared mixture. Prepare a water bath in a deep pan pour water, put a ceramic (metal can) cups, pour the mixture and place in the oven for 40 min at Kzt180,*
When baking a soufflé, it increases in volume almost two times
Serve should immediately, otherwise the cooled soufflé begins to settle down and turns into pudding
good thing, too, because its structure is tender, juicy, flavor mild. Try.
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