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Twice Baked Laverbread Soufflés Veg HT HD Welsh 55mins plus cooling
These soufflés are
an excellent choice for dinner parties as they can be prepared and
partially cooked up to 3 days before needed. You can substitute cooked Spinach
for the laverbread if you prefer. Butter for greasing 3 Eggs, separated
3. Melt the butter in a medium saucepan then add the flour and cook for one minute stirring.
4. Gradually add the cooled milk
to the pan stirring constantly and continue to cook over a medium heat for about
2 minutes until thickened.
6. Allow the mixture to cool a little then add the egg yolks and beat until well incorporated.
7. Whisk the egg whites in a large mixing bowl to form soft peaks, then gently fold half of the egg whites into the sauce. Pour the sauce onto the remaining egg whites and fold in quickly.
8. Divide the mixture between the buttered ramekins, spoon in a little laverbread into the centre of each and place in a roasting tin. Pour about 2.5cm/1 inch of boiling water into the tin and bake for approximately 15 minutes until set but not risen.
9. Remove from the oven and allow
to cool. Once cold, you can store them in the refrigerator for
up to 3 days.
11. Turn out the soufflés out onto the greased baking sheet, using a small knife to loosen the edges and bake for 20 minutes until puffed and golden. Serve immediately.
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