Mozzarella Souffle

Post 1645 of 1734


Chef Christian de Nadai, who trained under Chef Don Alfonso, creates dishes steeped in Italian tradition and keeps the philosophy of passion, purity and pleasure alive.

Cooking Time: 12 minutes
Serves: 1

450 g flour
250 g butter
180 g cornstarch
1 l milk
10 egg yolk

For part two:
800 g Mozzarella soufflé standard base
450 g chopped Mozzarella
100 g Parmesan
7 egg yolks
300 g egg white

Melt Mozzarella with milkand pinch of salt.
Melt butter in a pan, add flour and cook for a few minutes.
Add to melted Mozzarella and cook till thick.
Add eggs and leave to cool.
Mix soufflé dough with eggsand chopped Mozzarella.
Mix with Parmesan.
Add egg whites.
Dust soufflé mould with breadcrumbs then add the mix.
Cook in the over for 12 minutes at 190˚C
Serve with tomatoes sauce on the side.