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Parmesan Soufflé Flan
HT
MC
60mins
Serves
4
Hot Pork Bacon Main Course
Ingredients 200g/7oz Shortcrust Pastry
15g/ ½ oz Butter
1 Medium Onion, chopped
50g/2oz Streaky Bacon, diced
90ml/3fl.oz. Double Cream
150ml/5fl.oz. Single Cream 50g/2oz Gruyere Cheese, grated 2 Egg Yolks, beaten Salt and Pepper For the Soufflé topping 2 Egg Whites 25g/1oz Parmesan Cheese, grated 4 Rashers Streaky Bacon, derinded
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4. Roll the pastry out to 5mm/ ¼
2. Remove the baking beans and greaseproof paper and return to the oven for a further 10 minutes.
3.
Meanwhile, melt the butter in a small saucepan, add the onion and diced bacon
and sauté gently for 5 minutes until golden brown.
4. Add the double and single cream and heat to just below boiling point, stirring constantly.
5.
Remove from the heat then add the
6. In a large bowl, whisk the egg whites until stiff then fold in the parmesan cheese. Pile onto the cooked flan, sealing the edges well. Return the flan to the oven and cook for 10-15 minutes.
7.
Meanwhile, preheat the grill to hot. Cut each bacon rasher in half and roll each
piece up. Thread onto skewers and grill, turning from time to time, until
crisp and
8.
To serve - remove the bacon rolls from the skewers and use to decorate the top
of the soufflé.
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