Poultry Puff Puddings
7,3 / 10
- 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?chickenMascarponeParmesanTarragoncayenne pepperNutmeg
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
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.