Soufflé with almonds and mozzarella

Ingredients for 3 servings:

• 140 g whole milk
• 35 g margarine or butter
• 80 g wheat flour type 405
• 80 g onion(s), large
• 2 tbsp palm oil
• 2 medium-sized eggs, approx. 130 g total weight
• 3 pinches of cayenne pepper
• 2 pinches of mace
• 1 pinch(s) cardamom powder
• 1 tsp, leveled black cumin
• 1 tsp, leveled broth (beef broth), clear, instant
• 20 g baking powder
• 40 g almond flakes
• 40 g mozzarella, finely diced
• n. B. flowers and leaves
• some fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

a hearty appetizer, recipe from South Bali, Indonesia, original title: Suflee Kacan Kenari dan keju

You will also need three small casserole dishes. Bring the whole milk 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 two minutes. Let the choux pastry cool until it is no longer hot to the touch. Grease three equally sized casserole dishes. Cut the onion into pieces and fry it with two tablespoons of oil until golden brown. Using a food processor, beat the eggs one at a time, yolk first, into the choux pastry until a smooth, shiny surface is formed. Stop adding any additional eggs. Mix in the spices and baking powder. Finally, mix the browned onions, almonds, and mozzarella into the batter. Spoon the mixture into three casserole dishes and bake at 220°C for 35 minutes until golden brown. Remove the soufflés from the oven, garnish, and serve immediately in the dishes.