What is a souffle? The Royal Spanish Academy defines it as "Food prepared with stiff egg whites and baked in the oven to achieve a spongy consistency." Such a classic french cuisine that can be made with both a sweet and a salty base.
Today we prepare in Bezzia a salty version of potato and cheese. A choice that allows us to work with a combination of simple ingredients, common in our pantry, and with which it is relatively easy to achieve a good result. Still, the souffle will only stay inflated for a few seconds; keep this in mind when planning.
Time of preparation:
Difficulty: Medium
Servings: 1
Ingredients
- 100 g. potato
- 1 tablespoon of liquid cream 35% mg
- 33 g. grated cheese
- 1 yolk
- 1 1/2 whites
- Parsley and oregano
- Salt and pepper
- Butter and breadcrumbs to grease the bowl
Instructions
- Peel the potatoes, cut into cubes and cook until soft. Then, grind them and reserve.
- Preheat the oven to 200ºC.
- Separate the yolks of the egg whites.
- In a bowl mix the yolk of egg, mashed potatoes, cream and grated cheese.
- Season the mixture and add the minced herbs. Mix again with a spatula.
- Mount the whites to the point of snow with a pinch of salt, so that you get soft peaks, not hard.
- Grease with butter a ramequin or casserole and sprinkle with breadcrumbs.
- Mixture with enveloping movements the potato mixture and the whites.
- Pour the mixture in the casserole and place it in a baking dish.
- Take the source to the oven and place it on the bottom. Next, pour 2 fingers of boiling water into the pan. Close the oven and cook 15 minutes or until the potato and cheese soufflé has risen and is golden brown.
