Poultry Puff Puddings
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
- 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)
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.
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