Soufflé aux Épinards Spinach soufflé
Ingredients
- 500g fresh spinach leaves, washed 30 mins before required and left to drain in a colander
- 1 garlic clove, crushed
- ¼ tsp nutmeg, grated
- ¼ tsp crushed black pepper
- 2 tsp extra virgin rapeseed oil
- 3 tbsp plain flour
- 1 sprig fresh basil
- 1 sprig fresh tarragon
- 4 egg whites
- salt, pinch of
- ½ tsp sugar
- 150g soft goat’s cheese or Camembert-type, crumbled into very small pieces
- 4 chilled ramekins
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