Spinach souffle with blueberry cheese
Spinach souffle with blue veal cheese and crème fraîche.
Preheat the oven to 200 ° C.
Cut the spinach coarsely. Let the spinach in a base boiling water without salt in 3-4 minutes.
Put the spinach in a colander and press out as much moisture as possible with a spoon. Crumble the cheese.
Heat the crème fraîche with the cheese in a pan over low heat and stir smooth.
Make a bowl of fat free with the lemon. Split the eggs. Put the proteins in the fat-free bowl.
Remove the pan from the heat and add the spinach, egg yolks, flour and pepper and salt if necessary.
Beat the egg whites stiffly in the fat-free bowl. Spat the protein through the soufflé mixture.
Grease the soufflé dishes. Put the mixture in the dishes and fry the soufflés in the middle of the oven for about 15 minutes until done.
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