Prima Donna herb soufflésPrima Donna herb soufflés
4.4 oz. (125 g) Prima Donna maturo, grated
3 tbsp. cream butter + extra for greasing
3 tbsp. flour
250 ml milk
2 tbsp. minced parsley
1 tbsp. minced dill
1 tbsp. minced chives
freshly ground nutmeg
4 egg yolks
4 egg whites
Pre-heat the oven at 175ºC. Grease 6 cocottes (one person oven dishes) with a bit of butter.
Melt the butter in a frying pan and stir in the flour. Let it fry for a while, without letting it turn brown. Pour in the milk while stirring and keep stirring until it becomes a thick sauce. Take the pan off the heat, mix in the herbs and season it with salt and nutmeg.
Mix in the egg yolks one by one. Put everything in a big bowl and let it cool until lukewarm.
Meanwhile whisk the egg whites with a pinch of salt. First mix the Prima Donna maturo through the flour mixture and then airy scoop the egg whites through. Scoop the soufflé mixture carefully in the oven dishes.
Bake the soufflés done in about 25 minutes. Don’t open the oven during the first 15-20 minutes! The soufflés are done when the center isn’t moving anymore when you shake them.
Great with a bit of crème fraîche.