Squash souffle rose sauce

Description

Soufflé à la sauce rose. I want to share with you the recipe of a delicious, airy soufflé, the taste of which is complementary to pink, fragrant sauce.

Ingredients

Zucchini

1 кг
Butter

40 г
Flour

30 г
Milk

200 мл
Chicken egg

3 шт
Cheese

60 г
Salt

1 ч. л.
Black pepper

1 щепот.
Tomato

2 шт
Shallots

1 шт
Sour cream

250 г
Salt

1 щепот.
Black pepper

1 щепот.

Cooking

Prepare all the ingredients.

Zucchini grate, add salt and leave for 20 minutes, something they would have allocated the maximum amount of liquid.

Squeeze them well from the liquid. Melt 20gr. butter in a frying pan and fry in it our pressed zucchini, about 7-8 minutes.

Separate the yolks from the whites. Cut the tomatoes and onions.

Prepare the sauce-thickener ("un roux" as the French say) In a saucepan, melt 20g. butter.

Pour the flour.

Pour a slow trickle of milk and stir the mixture with a whisk. Then pour in the egg yolks.

Now mix the filling with the zucchini.

Whisk whites with a pinch of salt in a dense foam. Slowly beat in squash mass.

Pour into a greased SL. the form of oil and bake on a superconducting bath at 150 degrees for about 20 -25minutes.

For the sauce, put the onion and tomatoes into a saucepan, salt, and pepper. Pour 100 ml water and boil on slow fire for 7-8 minutes.

Puree them in a blender and add sour cream.

Get souffle and before removing from the mold let it sit for 10 minutes. Meanwhile, raise oven temperature to 240 degrees. Souffle perekladiv (perevorachivaet) into another form, fill it with our pink sauce, sprinkle with grated cheese and put in oven for 20 minutes.

Our souffle is ready, serve hot.

Bon appetit!

And the souffle looks in the magazine, from whence I borrowed this delicious recipe.

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