| souffles |
| 900g spinach leaves |
Wash thoroughly, and remove any thick stalks. Cook in a large pan over medium heat 4–5 minutes or until collapsed, stirring half way through. Drain thoroughly, pressing firmly with a saucer to extract all liquid. Chop fairly fine. |
beat |
spoon mix into ramekins, sprinkle with extra parmesan. Bake in moderately hot oven, on a preheated baking sheet, 25–30 minutes or until well risen and slightly browned |
| 50g butter |
|
cook together |
| 50g plain flour |
| 275ml milk |
|
add gradually, stirring over heat, to make a smooth glossy sauce; then cook over very low heat 5 minutes more |
| 50g ricotta |
|
| nutmeg |
|
| cayenne pepper |
|
| salt and pepper |
|
| 4 egg yolks |
|
| 4 egg whites |
beat until stiff |
|
mix in 1 tablespoon of whites, then fold in the remainder |
| butter |
|
butter 8 ramekins, and dust with some of the parmesan ramekins |
| a little parmesan |
grate |
| sauce |
| 200ml creme fraiche |
|
bring to a simmer, cook gently 5 minutes |
| 1 tablespoon anchovy essence |
|
stir in |
| cayenne pepper |
| lemon juice |
|