souffle - it's airy dish that is sweet, but it is not sweet and so nice to regale dish for breakfast or dinner.The main secret of making a souffle - it's right the beaten egg whites.
You will need:
Black pepper peas - 2 pcs.
Bay leaf - 1 pc.
Sol - 1.25 h. Liter.
prawns - 30 pcs.
Butter - 45 g
Wheat flour - 90 g
dry white wine (table) - 125 ml
cream (35-40%) - 125 ml
mustard - ½ hours. L.
Black pepper - ¼ h. Liter.
chicken egg - 4 pcs.
Red peppers canned - 100 g
Pistachio - 50 grams
Preparation:
If shrimp, frozen and untreated, the 2-3 hours they must be removed from the freezer and let them thaw and then clear the head and the shellas well as to make a shallow incision of 2 mm along the back and remove the thin little black "thread."
then boil 1.5 liters of water, add to the salt, pepper, bay leaf and put the prepared shrimp.Bring to a boil and cook for 3-4 minutes.Then, 100 ml of broth pour into a separate container, it is still useful, and remove the shrimp and cut them in half, if they are very large.
In a skillet, or other container with a fat day, melt the butter and add the flour and stir fry until light golden brown.
Pour the wine and 100 ml of shrimp broth, cream, stir well and bring to a boil.Add mustard, salt, pepper and cook over low heat for another 5 minutes.Remove from heat and let cool slightly.
yolks separated from whites.In a large bowl, beat the egg yolks, whisking continuing - small portions, add the mixture prepared in the preceding stage.
Add shrimp and mix gently, leave to cool.Then refrigerate for 10-15 minutes.Meanwhile, heat the oven to 190 degrees C.
Beat the whites into fluffy foam to form a "solid peaks" and gently stir in the cooked weight.
Coat the molds with oil, lay a parchment, put the mixture on top and add the chopped pickled red pepper strips.
Pistachio clean and a little chop and sprinkle on top of the souffle.Send to prepare in the oven for 30 minutes.Serve hot!
Photo source: foodclub.ru
Articles Source: foodclub.ru
