First things first: if the soufflé turns out perfect and gets to the table like that, it will be lovely; but don’t worry if it lowers, it’s no obligation, and it will be good even so. While in the oven, the light cream will rise and get crispy; the texture and flavor will still be delightful! Remember that all soufflées are fragile – even the most experienced chefs will wonder if it’s going to work out perfectly and if it won’t lower in the way to the table. The important thing is to have everything ready for the soufflé to be served immediately.
- 2 tbsp Truly Grass Fed unsalted butter
- 1 bunch of spinach
- 1 small onion finely chopped
- 1 clove of garlic finely chopped
- 4 tbsp unsalted butter
- 1/2 cup flour
- 2 and 1/4 cup milk, cold or room temperature
- 2 tsp Dijon mustard
- 4 oz sharp cheddar cheese, shredded.
- 4 eggs
- Salt, nutmeg, white pepper
- Butter for greasing, room temperature
- Breadcrumbs for dusting
- Chop the spinach leaves and thin stems into tiny pieces. Heat the butter in a large saucepan and slightly golden the onion.
- Add the garlic and let it fragrant; add the spinach, a pinch of salt, and keep it in high heat for about 5 minutes until the leaves are tender and the liquids have dried up. Set it aside.
- In a medium-sized pan, heat the butter and flour, mixing nonstop with a whisk, making sure to scrape the bottom as well. When you obtain a white roux, add the milk, salt all at once and, mixing nonstop, let it cook for about 5 minutes until it boils and thickens. Still whisking nonstop, add the mustard, pepper, nutmeg, and salt and cook for 5 minutes more, until flavorful. Turn off the heat, mix in spinach and let it cool for 15 minutes.
- Meanwhile, heat the oven to 420ºF/210ºC (high).Using a brush, grease 6 soufflé ramekins (6 oz) with butter, wait for 5 minutes, grease them again, dust the breadcrumbs and take them to the fridge for 10 minutes.
- With a blender, beat the egg whites until medium-stiff peaks.
- Mix the cheese and egg yolks to the creamy spinach. Place 1/3 of the egg whites into the bowl and mix with a spatula to make it lighter.
- Mix with the spatula on a movement of cutting the cream up to the bottom of the bowl and lifting up, gently fold the remaining egg whites.
- Divide between the prepared ramekins, clean the edges and place them on a baking sheet. Place the baking sheet in the middle of the oven and the soufflé for 10 minutes.
- Turn the heat down to 350Fº/180ºC (medium) and bake for 10 minutes more, until it’s cooked and firm and golden on the outside.
- Serve immediately.