Double-baked spinach and ricotta soufflé


We served this soufflé with a salad of blanched asparagus, sugarsnap peas and baby beans dressed with Dijon mustard, white wine vinegar and olive oil.

You'll need

2 cups (firmly packed) spinach (about 1 bunch), trimmed 100 gm firm ricotta 2 tbsp each coarsely chopped flat-leaf parsley and finely chopped chives ¼ tsp finely grated nutmeg 1 quantity double-baked Gruyère soufflé

Method

  • 01
  • Blanch spinach until just wilted (30 seconds), drain, refresh, then squeeze out excess liquid. Process in a food processor with ricotta, herbs and nutmeg until finely chopped and set aside.
  • 02
  • Follow method for making double-baked Gruyère soufflé, folding through spinach mixture after the egg yolks in step 4. Serve spinach and ricotta soufflés with a simple green salad.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2010

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