Mini Cheese Soufflés
Presented with a lentil salad, this cheese puff pastry will surely impress when served as an appetizer or as a accompaniment to a dinner entree. The art of the soufflé is made easy with Lurpak®® butter!
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
All Recipes, Pastries, Savory,
What you need:
- Lentil Salad:
- 3 oz green lentils
- 1/4 tsp salt
- 18 fl oz water
- 1 1/2 tbsp grape seed oil
- 1 tbsp water
- 1/2 tbsp white wine vinegar
- 1/2 tsp chopped fresh red chili
- 1/8 tsp salt
- Cheese soufflés:
- 2 oz Lurpak® Slightly Salted
- 2 oz plain flour
- 1/2 pt milk
- 4 oz grated cheese
- 3 medium-sized eggs
- 2 tsp chopped fresh red chili
- 1/2 tsp salt
- 1 oz pine nuts
- 1/2 oz leaves of flat-leaved parsley
- 2 oz pomegranate kernels
What to do:
- Rinse lentils well. Put them into a saucepan with boiling, salted water. Boil the lentils, covered and over a low heat, for approx. 18 min.
- Drain them in a sieve. Mix oil, water, vinegar, chili and salt into the warm lentils in a bowl. Place the lentils covered in the refrigerator for at least 30 min. Season.
- Cheese soufflés: Melt the butter in a heavy-based saucepan over a high heat, but without browning it. Stir in the flour and bake the mixture together. Stir in the milk and boil the mixture over a low heat for approx. 1/2 min.
- Remove the saucepan from the heat and stir in first the cheese and then the beaten eggs, chili and salt. Pour the batter into 8 buttered small, ovenproof soufflé dishes (each approx. 1/4 pt). “Cut” with a knife along the edge of the dishes, it makes the soufflés rise better.
- Bake the soufflés in the middle of the oven. Do not open the oven-door for the first 20 min., as the soufflés might collapse.
- Put the pine nuts into a dry frying pan. Turn the heat up high and fry for approx. 2 min. while stirring. Lower the heat to moderate and fry the kernels for another approx. 2 min.
SERVING: Spread the parsley leaves on plates – make room for the soufflés. Place the spicy lentils and pomegranate kernels on the parsley and sprinkle with pine nuts. Place the soufflés on the plates and serve at once – the soufflés can not wait.
Tip: Pour the batter into 1 dish (approx. 2 3/4 pts) – bake for approx. 50 min. at 350°F. The soufflés can be kept covered in the refrigerator for approx. 4 hours before baking. The soufflés can be frozen before baking – to be thawed and baked.
