Spinach and Manchego Cheese Souffle with Roasted Red Pepper Cumin Beurre Blanc
Shawna's Food and Recipe Blog
Shawna's Food and Recipe Blog
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  • 2 egg whites whisked to medium stiff peaks created the consistency of the batter. The batter filled each mold just a little less than three quarters full. The souffle therefore only was designed to rise enough to fill the ramekin or souffle mold after it finished baking. That is how most savory lunch souffles are designed to be.
  • 5 pats of unsalted butter. Add an equal amount of flour, while constantly stirring, to form a roux. Stir till the roux cooks to a white color, with very little hazelnut aroma. Add 1 cup of milk while whisking. Add 1/2 cup of cream. Stir as the sauce heats and thickens to a very thin sauce consistency. Reduce the temperature to low heat. Gently simmer and reduce the sauce, till it becomes a thin sauce consistency. Add sea salt and white pepper. Add 1 tiny pinch of nutmeg. Add 3 ounces of grated manchego cheese while stirring. Stir till the cheese melts into the sauce. Remove the pot from the heat. Allow the sauce to cool to just above room temperature. Keep the sauce warm on a stove top.
  • 2 quarts of salted water in a pot over high heat. Place 2 large handfuls of spinach leaves in a strainer net. Briefly dip the spinach in the boiling water 2 to 3 times, till the spinach leaves barely wilt. Immediately place the strainer net and wilted spinach in a container of ice water. Cool the spinach quickly. Drain the water off of the spinach. Squeeze the excess water out of the spinach by hand. Coarsely chop the spinach and set it aside.
  • strainer
  • 1 of the egg yolks to the spinach puree, while whisking. (Save the other egg yolk for another recipe.) Set the souffle base aside. Whisk the 2 egg whites in the other mixing bowl, till medium stiff peaks appear. Gently fold the egg white meringue into the souffle base, one third at a time, so the mixture is barely combined. Place the souffle mixture into the prepared souffle ramekin and the petite silicone mold. (Only fill the molds till they are 3/4 full Place the souffle molds in a roasting pan. Bake undisturbed in a 375 degree oven for 20 minutes The roasted red bell pepper cumin beurre blanc can be made while the souffles bake!
  • Roasted Red Pepper
  • 1/4 teaspoon in a dry sauce pot. Place the pot over medium heat. Shake the pan constantly and dry roast the cumin for 30 seconds, till it becomes aromatic. Add 3/4 cup of dry white wine. Add 1/2 of a chopped shallot. Add sea salt and 5 whole black peppercorns. Simmer and reduce the wine till only 3 tablespoons remain. Pour the the wine through a fine mesh strainer into a second sauce pot. Place the sauce pot over medium heat. Add 2 tablespoons of finely diced roasted red bell pepper. Simmer and reduce the liquid till only 1 1/2 tablespoons remain. Remove the pan from the heat. Add 1 butter pat at a time, while constantly whisking, till a creamy looking butter sauce emulsion is formed. A total of 3 ounces of butter pats is needed for this recipe. Place the Roasted Red Pepper Cumin Beurre Blanc in a ceramic cup and keep it warm on a stove top. Stir the beurre blanc occasionally.



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