Tag: souffle

Lemon Soufflé – 's Lemon Soufflé Recipe – Italian Cuisine

First wash the lemons well under running water, then cut off the cap and scoop out the pulp (which you will set aside to get the juice) with a teaspoon, leaving a shell of at least 1 cm thick.

Separate the yolks from the whites and whip them until stiff peaks with a pinch of salt.

Separately, work the egg yolks with sugar and flour, then add the filtered lemon juice.
Once you have obtained a smooth and homogeneous mixture, also incorporate the egg whites, mixing slowly with a spatula, with movements from the bottom up.

Arrange the lemons in a baking dish, fitting them so that they remain straight, and fill them with the mixture.
Then cook for about 30 minutes at 180 ° C, in a preheated convection oven.

The lemon soufflés are ready, serve them immediately.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/lemon-souffle-s-lemon-souffle-recipe-italian-cuisine html

Chocolate Soufflé Recipe – Italian Cuisine – Italian Cuisine

Ingredients

250 g milk
80 g caster sugar
80 g soft butter
30 g flour
30 g dark chocolate
4 egg whites
2 yolks
salt

Duration: 1 h

Level: Middle

Dose: 4 people

Bring boil the milk with 55 g of sugar. Knead the butter with the flour; dilute the mixture in the boiling milk together with the chocolate, chopped. Bring to the boil, then turn off.
Add the yolks, mix and let cool. Beat the egg whites with a pinch of salt and, when they are frothy, add the remaining sugar. Incorporate them gently into the chocolate mixture.
distributed in 4 perfectly greased and sugary ramequins and bake at 170 ° C for about 25 minutes. Serve with cocoa.

Incoming search terms:

Recipe Soufflé of maltagliati, broccoli and turnip greens – Italian Cuisine

Ingredients

500 g fresh egg lasagna
500 g milk
250 g broccoli
250 g turnip tops
200 g fresh cream
40 g flour
40 g butter
6 pcs eggs
Parmigiano Reggiano Dop
nutmeg
salt
pepper

Duration: 1 h

Level: Middle

Dose: 6-8

For the recipe of the soufflé of maltagliati, broccoli and turnip greens, heat the milk slightly with a grating of nutmeg. Melt the butter in a saucepan and add the flour, mixing well with a whisk. Cook for a couple of minutes, then pour in the milk, stirring constantly. Let the béchamel cool. Mix 6 eggs, a generous pinch of salt and the whipped cream, a little at a time.
FOR VEGETABLES: Peel the broccoli, divide them into small florets and cook them in boiling salted water for 1 minute. Drain while preserving the water and cut them into small pieces. Clean the turnip tops, break them and boil them in the broccoli water for 30-40 seconds; drain and squeeze them.
FOR THE PASTA: Cut the lasagna into irregular pieces. Blanch the maltagliati obtained in boiling water for 1 minute, drain and cool in iced water.
FOR SOUFFLÉS: Grease 8 single-portion casseroles (ø 9 cm, h 5 cm). Mix the maltagliati and vegetables with the bechamel; divide the mixture into the cocotte and sprinkle the surface with 1 tablespoon of grated Parmesan; seal them and place them in the refrigerator. Bake the soufflés in a hot oven, in ventilated mode, at 180 ° C for 15-16 minutes. Remove from the oven and serve.