Smoked meat and mozzarella soufflé 'Larissa'

Ingredients for 2 servings:

• 80 g wheat flour type 405
• 1 pinch(s) beef broth, clear
• 135 g whole milk
• 35 g margarine or butter
• 2 medium-sized eggs approx. 120 g total weight
• 2 pinches of cayenne pepper
• 1 pinch(s) of mace powder
• 1 pinch(s) cardamom powder
• 15 g baking powder
• 60 g mozzarella, finely diced
• 60 g smoked meat, streaky, (alternatively ham, mildly smoked)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

A hearty appetizer. Recipe from South Bali, Indonesia. Original title: Suflee Larissa

Bring the milk, salt, and margarine to a boil. Add all of the flour and stir vigorously until a ball of dough forms. Continue heating and stirring, but only for a maximum of 2 minutes. Let the choux pastry cool until it no longer feels hot. Grease a baking dish. Cut the smoked meat into approximately 6 mm cubes. Fry without fat until fragrant, then set aside. Using a food processor, mix the eggs one at a time, yolk first, into the choux pastry until a smooth, shiny surface is formed. Stop adding any additional eggs. Now mix in the spices and baking powder. Finally, mix the mozzarella and the roasted smoked meat into the batter. Pour into two baking dishes and bake for 35 minutes at 220 degrees Celsius until golden brown. Let cool slightly. Garnish and serve immediately. Note: In the picture above, only one dish can hold the entire batter. This didn’t work out visually, as the soufflé collapses when cut in half.