Poultry Puff Puddings

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Poultry Puff Puddings
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
386
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie386 kcal(18 %)
Protein23.48 g(24 %)
Fat28.94 g(25 %)
Carbohydrates6.15 g(4 %)
Sugar added0 g(0 %)
Roughage0.24 g(1 %)
Vitamin A296.08 mg(37,010 %)
Vitamin D1.66 μg(8 %)
Vitamin E3.04 mg(25 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.42 mg(79 %)
Vitamin B₆0.25 mg(18 %)
Folate36.05 μg(12 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.41 μg(5 %)
Vitamin B₁₂1.15 μg(38 %)
Vitamin C0.36 mg(0 %)
Potassium250.87 mg(6 %)
Calcium243.11 mg(24 %)
Magnesium23.55 mg(8 %)
Iron0.65 mg(4 %)
Iodine54 μg(27 %)
Zinc1.14 mg(14 %)
Saturated fatty acids15.4 g
Cholesterol187.13 mg

Ingredients

for
4
Ingredients
cup butter
2 tablespoons all-purpose flour
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 tablespoon Parmesan (grated)
4 sprigs Tarragon (to garnish)
How healthy are the main ingredients?
chickenMascarponeParmesanTarragoncayenne pepperNutmeg
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

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
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.
3.
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.
4.
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.
5.
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.