Imagine a culinary masterpiece that rises like a cloud, tantalizes your taste buds, and makes you look like a professional chef - all in just 40 minutes! This Spinach and Cheese Souffle is not just a recipe; it's a gastronomic experience that transforms simple ingredients into an elegant, show-stopping dish that will leave your guests absolutely speechless. Whether you're looking to impress a special someone or elevate your home cooking game, this French classic is your ticket to culinary stardom!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar or gruyere)
- 3 eggs
- 1/2 cup milk
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly butter a 6-cup souffle dish or individual ramekins to prevent sticking and ensure a perfect rise.
- Wash the fresh spinach thoroughly and chop into fine pieces. Drain excess moisture using a clean kitchen towel or paper towels to prevent the souffle from becoming watery.
- Separate egg whites from yolks into two different mixing bowls. Ensure no yolk contamination in the white bowl, as this will prevent proper whipping.
- In a medium saucepan, create a roux by melting butter and whisking in flour until smooth. Gradually add milk, stirring constantly to create a thick, creamy bechamel sauce.
- Remove the sauce from heat and whisk in egg yolks one at a time. Fold in the shredded cheese and chopped spinach. Season with salt and pepper to taste.
- Beat egg whites until stiff peaks form using an electric mixer. This is crucial for achieving the souffle's characteristic light and airy texture.
- Gently fold the beaten egg whites into the spinach and cheese mixture, being careful not to deflate the whites. Use a spatula with a cutting motion to maintain volume.
- Pour the mixture into the prepared souffle dish, filling it about 3/4 full. Smooth the top gently with a spatula.
- Place the souffle in the preheated oven and bake for 20-25 minutes. Do not open the oven door during baking, as this can cause the souffle to collapse.
- The souffle is done when it has risen significantly and is golden brown on top. It should be slightly jiggly but not liquid in the center.
- Serve immediately after removing from the oven, as souffles begin to deflate quickly. Garnish with a sprinkle of extra cheese or fresh herbs if desired.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for optimal mixing and rising.
- Egg White Technique: Use absolutely clean, grease-free bowls when whipping egg whites to achieve maximum volume.
- Gentle Folding is Key: When incorporating egg whites, use a gentle cutting motion to preserve the air bubbles that give souffle its signature height.
- No Peeking: Resist the temptation to open the oven door during baking, as temperature fluctuations can cause your souffle to deflate.
- Serve Immediately: A souffle waits for no one! Serve directly from the oven for the most dramatic and delicious presentation.
- Practice Makes Perfect: Don't be discouraged if your first attempt isn't picture-perfect. Souffle-making is an art that improves with practice.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 12g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 120mg
