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interactive experiment n 7

And here I am in my seventh experiment interactively with cuochine soFeminine
I love these experiments, I find it nice to be connected while you cook together
Today we made a soufflé with asparagus.

The teacher who conducted the orchestra "Stellaifornelli"
attended besides me and her:
- lareggiadeigatti
- xxvictoriaxx
- alice4161
- dau57
- puffin72
- mirta581
- mammapescioli
- Quarona




The compound of asparagus smoothie and put into the pot boiled over a minute clear as they are assembled together to the mixture.
Stencils ready to be fired

Highlights of the molds, well buttered and sprinkled with parmesan cheese, ready to pick up a delicious mixture on the bottom instead of the goat (in supermarkets unavailable in my country) I put a star of cheese cake

Look in the oven as swell, a marvel

The recipe is chosen by stellaifornelli Iviano Ravasio

The ingredients are: starch 15 g


350 120 g fresh asparagus

egg whites 100 grams goat

thyme chives salt

curry

for molds

50 g butter 40 g grated Parmesan cheese



Procedure: Clean the asparagus

, Privatel tail harder, peel and cook in boiling salted water and drain.
Cut into slices and put them in a blender, along with the thyme, chives and a pinch of salt and pepper.
Whisk until mixture is well blended (weighing 200 grams).
United asparagus to shake the starch (mixed in a glass with an inch of cold water) and stirring bring to boil.
Beat the egg whites with a pinch of salt, add them to the asparagus mixture is still hot.
Butter the molds and sprinkle with grated Parmesan cheese, place a slice of goat cheese on the bottom of each.
Fill the molds with the mixture of asparagus, balance them with a spatula and clean up the board.
Sprinkle with a little curry.
Bake the souffle in a preheated oven at 180 for 10-15 minutes depending ventilated.