Simple Mediterranean Soufflés

Simple Mediterranean Soufflés

Simple Mediterranean Soufflés

Prep Time
10 Minutes
Cook Time
20 Minutes
  • 75 gram (3 ounce) butter

  • 25 gram (1 ounce) flour

  • 225 millilitre (8 fluid ounce) milk

  • 1 tablespoons Dried Basil

  • 1 tablespoons tomato purée

  • 1 tablespoons grated cheese

  • 3 egg whites

  • 3 egg yolks

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Dried Basil

Product Information

£ 1.69/unit,10g


  • 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3
  • 2 Melt the butter in a saucepan, add the flour and stir quickly to make a roux. Gradually add the milk, stirring continously to remove any lumps. Bring to the boil, then reduce the heat and simmer for 1-2 minutes, until thickened slightly.
  • 3 Add the Basil and season to taste.
  • 4 Remove from the heat and add the tomato purée, egg yolks and cheese, mix well.
  • 5 Whisk the egg whites with a pinch a salt, until stiff. Delicately fold them into the yolk mixture.
  • 6 Grease 4 individual ramekins and fill ¾ of the way up. Place the ramekins on a baking tray and cook in the oven for 15 minutes, until risen. Serve immediately, with a salad on the side.