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[bites] Spinach and Ricotta Soufflé

75 grams frozen spinach,defrosted and well drained
80 grams ricotta cheese
1 egg yolk
2 tablespoons finely grated Parmesan cheese
sea salt and cracked black pepper
1/4 cup single cream
3 egg whites
20 grams butter melted

Preheat oven to 200C (390F).
Place spinach,ricotta,egg yolk, Parmesan, salt, pepper, and cream in a bowl and mix well to combine.
Whisk the egg whites until soft peaks form.
Fold through the spinach mixture.
Brush 2 x 1 cup (8 fl oz)capacity straight sided oven proof dishes with butter.
Spoon the soufflé mixture into the dishes until 3/4 full.
Place on a baking tray and cook 20 minutes or until soufflés are golden and puffed.
Serve immediately.

Tags: Spinach and Ricotta Soufflé | Raiting: 4.0/1
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