Spinach Souffle | TMix+
Starters, Suppers, Soups & Sides

Spinach Souffle

Time: 20 minutes prep; 20 minutes in the Thermomix; 15-18 minutes baking
Yield: 6

These soufflés use the traditional soufflé method of making a bechamel first and then gently incorporating the whipped egg whites, both prepared easily in the Thermomix. Cook the soufflés in the same dish you wish to serve them in and take straight to the table. Cooking time will vary depending on your oven and the size of the ramekin. The narrower the ramekin the faster the soufflé will cook and rise. A flatter, wider ramekin will take longer to cook. Freshly grated nutmeg gives the best flavour. These soufflés are beautiful served with one of our asparagus dishes.

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Spinach Souffle
FOR RAMEKINS
15 grams melted butter for greasing ramekins
6 teaspoons plain flour
SPINACH BASE
500 grams water, plus cold water for rinsing
100 grams baby spinach, washed
55 grams butter
50 grams plain flour
450 grams milk
½ teaspoon sea salt
1 pinch black pepper
1 pinch nutmeg
30 grams cream
10 grams Parmesan, chopped into small pieces
3 egg yolks
EGG WHITES
5 egg whites
½ teaspoon cream of tartar
Method
  1. To prepare ramekin dishes, using a pastry brush, grease 6 individual ramekin moulds with melted butter, brushing up the sides of the dish. Place a teaspoon of plain flour in each dish and shake, turning the ramekin as you do, to coat the inside of the dish. Discard excess flour.
  2. Preheat oven to 200C.
  3. Weigh water into the mixing bowl. Insert steaming basket and weigh spinach. Steam 8 minutes/Varoma/speed 2.
  4. Remove basket with aid of spatula and run under cold water to cool. Press spatula against basket to remove excess water. It is important to remove as much moisture as possible. Chop spinach finely with a knife. Set aside.
  5. Empty the mixing bowl and dry. Place butter and flour in mixing bowl and chop roughly 3 seconds/speed 5. Add milk, salt, pepper, nutmeg, cream and Parmesan then cook 8 minutes/90 degrees/speed 4.
  6. Add reserved spinach and the egg yolks to the mixture then combine 10 seconds/speed 3. Transfer to a large bowl and set aside. Prepare butterfly whisk and mixing bowl by cleaning with a vinegar wash and drying thoroughly.
  7. Insert butterfly whisk into the mixing bowl and add egg whites and cream of tartar. Whip 3–4 minutes/37 degrees/speed 3. Increase speed to 3.5 in the last 30 seconds until stiff peaks form but be careful not to over-beat. The mixture should remain smooth and shiny. Remove butterfly whisk.
  8. Gently fold half the egg whites into the reserved spinach mixture using a large metal spoon. When combined add the remaining egg whites and gently fold, attempting to retain as much air as possible.
  9. Divide mixture between six ramekins and use a knife to smooth the top. Place on a baking tray and bake for 15–18 minutes (200C). Serve immediately.