Spinach and parmesan soufflé

Dave Mercer from Honda Logisitics
Prep time: 
25 mins
Cook time: 
5 mins
  • 50g softened butter, to grease dishes
  • 50g parmesan, grated, to coat dishes
  • 20g butter
  • 20g plain flour
  • 250ml milk
  • Salt and freshly ground pepper
  • Pinch of cayenne pepper and pinch nutmeg
  • 6 medium egg yolks
  • 10 medium egg whites
  • 100g parmesan, finely grated
  • 150 gm fresh baby spinach
  1. Generously grease the insides of 8 standard ramekins with the softened butter, brush the butter straight upwards this will help the rise.
  2. Put about 50g grated parmesan into one dish, rotate it to coat the inside, then tip the excess into another ramekin.
  3. Repeat until all ramekins are buttered and coated with Parmesan Cheese.
  4. Wash and blanch the spinach very quickly in boiling salted water and refresh immediately in cold water squeeze out all of the excess water and chop finely.
  5. To make the béchamel, melt the 20g butter in a pan.
  6. Add the flour and cook for 2 minutes, stirring with a whisk, to make a roux. Still stirring, add the cold milk and bring to the boil over a medium heat.
  7. Let bubble for a minute or two, then pour the béchamel into a bowl, season lightly with salt, pepper, nutmeg and cayenne.
  8. Separate the 10 eggs using 6 of the egg yolks, whisk together then mix into the béchamel sauce.
  9. Add the chopped spinach.
  10. Cover the bowl with cling film and let cool slightly.
  11. Preheat the oven to 200C/Gas 6.
  12. Beat the 10 egg whites with a pinch of salt until soft peaks form.
  13. Immediately mix one-third of the egg whites into the warm soufflé mixture with a whisk, then, using a large spoon, fold in the rest with one hand while showering in the grated parmesan with the other.
  14. Stop as soon as the mixture is amalgamated.
  15. Spoon the mixture into 8 the ramekins to come 5mm above the rim.
  16. Smooth the surface with a palette knife, then use a knife tip to ease the mixture away from the side of each ramekins to help it rise.
  17. Place a sheet of greaseproof paper in the base of a deep ovenproof dish, stand the ramekins on the greaseproof paper and pour in enough almost-boiling water to come halfway up the sides.
  18. Bake the soufflés for 5 minutes in the pre heated oven.
  19. Put the cooked soufflés on individual plates and serve at once.

Chef's tip: Serve with lightly dressed salad leaves or as a starter.