afraid that your soufflé be a disaster? Do not worry: just follow the basic rules ...
First, greasing the mold until the ' edge, being careful not to leave fingerprints: in this so, there is no danger that the soufflé remains attached to the walls. And, of course, do not open the oven during cooking ...
First, greasing the mold until the ' edge, being careful not to leave fingerprints: in this so, there is no danger that the soufflé remains attached to the walls. And, of course, do not open the oven during cooking ...
Recipe Ingredients:
200 grams of zucchini
3 eggs
20 g butter
60 g grated Emmental
Salt, pepper
preparation:
Preheat oven to 180 ° C (thermostat 6). Cut the zucchini cubes and boil in a pot of water. Mix until creamy zucchini and allow to dry fire lento.In bowl, beat the egg yolks with the Emmental, adding a little 'salt and pepper. Stir the mixture with the cream of the zucchine.Mixare tutto.Incorporare gently the egg whites until stiff.
Butter the molds, bake for 10 minutes 180 ° C (thermostat 6) and finish cooking at 220 ° C (thermostat 7-8) for 15 minutes.
Butter the molds, bake for 10 minutes 180 ° C (thermostat 6) and finish cooking at 220 ° C (thermostat 7-8) for 15 minutes.
not open the oven door during cooking. Eating freshly cooked.
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