Broccoli soufflé

Ingredients for 6 servings:

• 300 g broccoli, cut into florets
• 100 ml whipped cream, fresh
• 2 eggs
• 6 cubes of goat’s cheese
• Butter for the molds
• salt and pepper
• Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Low-calorie snack or side dish to light meat and fish dishes

Steam the broccoli florets for 15 minutes (heat frozen broccoli according to the package instructions, e.g., in the microwave). Meanwhile, whisk the egg yolks with the cream, 2 tablespoons of Parmesan, salt, and pepper. Puree the florets, add them to a pan with the egg cream, and heat for about 3 minutes, then transfer to a bowl. Grease 6 small soufflé dishes (8.5 cm in diameter, 4 cm high) with butter and place a cube or ½ teaspoon of goat’s cheese in each dish. Beat the egg whites with a pinch of salt until stiff peaks form and fold into the broccoli mixture. Pour the mixture into the dishes, sprinkle with a little grated Parmesan, and bake for 15 minutes at 190°C. Remove from the oven and serve immediately. This goes well with a summery lamb’s lettuce with currant dressing or an autumnal combination with raisins and pine nuts. The soufflés can also be served as a side dish to a light meat dish.