Poultry Puff Puddings

Name: Poultry Puff Puddings
Total time: 50 min
Yield: 4
Cuisine: European, Italian
Ingredients: 0.125 cup butter; 2 Tbsps all-purpose flour; 0.667 cup milk; 0.25 cup Mascarpone; 0.5 cup Cheddar cheese (grated); 1 pinch cayenne pepper; 1 pinch Nutmeg; 1 cup Cooked chicken (finely chopped); 2 large eggs (separated); 2 egg whites; 1 Tbsp Parmesan (grated); 4 sprigs Tarragon (to garnish)

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Health Score:

72 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

387

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	387 cal.	(18 %)
Protein	30 g	(31 %)
Fat	26 g	(22 %)
Carbohydrates	8 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	0.4 g	(1 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	1 μg	(5 %)
Vitamin E	1.4 mg	(12 %)
Vitamin K	4.7 μg	(8 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	12.6 mg	(105 %)
Vitamin B₆	0.4 mg	(29 %)
Folate	39 μg	(13 %)
Pantothenic acid	1.2 mg	(20 %)
Biotin	10.9 μg	(24 %)
Vitamin B₁₂	1.3 μg	(43 %)
Vitamin C	1 mg	(1 %)
Potassium	332 mg	(8 %)
Calcium	315 mg	(32 %)
Magnesium	39 mg	(13 %)
Iron	1.6 mg	(11 %)
Iodine	49 μg	(25 %)
Zinc	2.5 mg	(31 %)
Saturated fatty acids	15.9 g
Uric acid	115 mg
Cholesterol	210 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: ⅛ cup butter; 2 Tbsps all-purpose flour; ⅔ cup milk; ¼ cup Mascarpone; ½ cup Cheddar cheese (grated); 1 pinch cayenne pepper; 1 pinch Nutmeg; 1 cup Cooked chicken (finely chopped); 2 large eggs (separated); 2 egg whites; 1 Tbsp Parmesan (grated); 4 sprigs Tarragon (to garnish)

How healthy are the main ingredients?

chicken Mascarpone Parmesan Tarragon cayenne pepper Nutmeg

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Product recommendation

Suggested variation: Chicken, Mascarpone and Pancetta Souffle Fold in 60 g / 2 oz / 1/5 cup cooked pancetta dice into the mix for a deeply savoury finish

Preparation steps

Preheat the oven to 200°C (180 fan) | 400°F | gas 6.

Melt the butter in a pan and stir in the flour. When smooth gradually add the milk, whisking after each addition to make a smooth sauce. Once all the milk has been added, stir in the cheese over a low heat, then season and add the cayenne, a little nutmeg and stir in the chicken. Mix the 2 egg yolks into the cheese mixture.

Whisk the 4 egg whites in a large clean mixing bowl to stiff peaks. Fold 1 tbsp of the whites into the cheese mixture to loosen, then, using a metal spoon, carefully fold in the rest in a figure of eight motion to keep the air.

Spoon the mixture into 4 individual souffle dishes and sprinkle with Parmesan. Place in a roasting and fill the tin with about 4 cm of boiling water.

Transfer to the oven and bake for 25-30 minutes. DO NOT OPEN THE DOOR. When cooked the soufflés should be risen and golden. Serve immediately garnished with tarragon.

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