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[:es]El soufflé es un plato hecho al horno con una salsa bechamel combinada con otros ingredientes y claras a punto de nieve.
Los podemos preparar dulces y salados pero hoy os voy a preparar el de queso azul que me encanta!.
Disfrutad de la receta!
Bs
Soufflé de queso azul , espinacas, bacon y nueces pecanas
2020-04-13 17:16:06
Serves 4
Print
Prep Time
15 min
Cook Time
35 min
Para preparar el soufflé
- 50 g mantequilla
- 50 g harina
- 150 ml leche
- 100 g Blue Stilton
- 2 yemas
- Sal y pimienta negra de molino
- 5 claras de huevo
- Unas gotas de zumo de limón
Para el molde
- Mantequilla
- 60 g pan rallado
- 40 g nueces picadas
Guarnicion
- 200 g espinacas baby
- 100 g beacon
- 70 g pecanas tostadas y saladas troceadas
Instructions
- Precalentar el horno 180ºC.
- Derretir la mantequilla en un cazo. Añadir la harina y mezclar.
- Añadir poco a poco la leche y hacer una bechamel.
- Desmenuzar el queso blue Stilton, añadír a la bechamel, mover hasta derretir y conseguir una bechamel de queso.
- Verter en un bol e incorporar pasados 5 minutos las dos yemas de huevo de una en una.
- Mezclar muy bien ( ver video) y poco a poco añadir las claras a punto de nieve apretadas con unas gotas de zumo de limón.
- Añadir las claras en tres veces, despacio, con movimientos envolventes.
- Engrasar el molde elegido con mantequilla. Esparcir la mezcla de pan rallado y nueces muy picadas.
- Verter la crema de queso Stilton en el molde. Hornear a 180ºC 20 minutos.
- Mientras dorar el beacon hasta. Añadir las espinacas , saltear y por último incrporar las nueces pecanas troceadas y poner a punto de sal y de pimienta.
- Servir enseguida!! es maravilloso.
Catering Iria Castro https://www.iriacastro.com/
[:en]The soufflé is a dish made in the oven with a bechamel sauce combined with other ingredients and whites until stiff.
We can prepare them sweet and savory but today I am going to prepare the blue cheese one that I love!
Enjoy the recipe!
Souffle of blue cheese, spinach, bacon and pecan nuts
2020-04-13 18:55:15
Serves 4
Print
Prep Time
15 min
Cook Time
35 min
To prepare the soufflé
- 50 g butter
- 50 g flour
- 150 ml milk
- 100 g Blue Stilton
- 2 yolks
- Salt and black pepper mill
- 5 egg whites
- A few drops of lemon juice
For the mold
- Butter
- 60 g breadcrumbs
- 40 g chopped walnuts
Garrison
- 250 g baby spinach
- 100 g beacon
- 70 g chopped roasted and salted pecans
Instructions
- Preheat the oven 180ºC.
- Melt the butter in a saucepan. Add the flour, stir constantly until a homogeneous mass is formed.
- Gradually add the milk and make a béchamel sauce.
- Crumble the blue Stilton, add to the béchamel sauce, stir. Pour the mixture into a bowl and add the egg yolks one by one after 5 minutes.
- Mix very well (see video) and gradually add the egg whites until tightly packed with a few drops of lemon juice.
- Add the egg whites three times, slowly, with enveloping movements.
- Grease the chosen mold with butter. Spread the mixture of breadcrumbs and very chopped walnuts.
- Pour the Stilton cheese cream into the mold. Bake at 180ºC for 20 minutes.
- While browning the beacon until. Add the spinach, sauté and finally add the chopped pecan nuts and add salt and pepper.
- Serve right away !! it is wonderful.
Catering Iria Castro https://www.iriacastro.com/
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