DOCUMENT

42 Potato soufflé Serves 4 | Preparation time 80–85 (75–80) minutes Ingredients 300 g potatoes, floury | diced 3 medium eggs 30 g chervil | coarsely chopped 150 g sour cream 100 g peas, frozen Salt Pepper Nutmeg 50 g Parmesan, grated For the ramekins: 1 tbsp. butter 1 tbsp. cornflour Accessories: Perforated cooking container Potato ricer 4 sou…é ramekins Preparation Cook the potatoes in a perforated cooking container using the settings indicated for cooking stage 1. Press the potatoes through a potato ricer. Separate the eggs and put the whites to one side for later. Mix the egg yolks, chervil, sour cream and peas and season with salt, pepper and nutmeg. Beat the egg whites until stiŒ and fold into the mixture. Grease the sou…é ramekins, sprinkle with cornflour and pour in the mixture. Sprinkle Parmesan on top. Place the sou…é ramekins in the cooking container and cook using the settings indicated for cooking stage 2. Settings Cooking stage 1 Temperature: 100 (120) °C Duration: 9–10 (4–5) minutes Cooking stage 2 Temperature: 90 °C Duration: 30–35 minutes Useful tip Als Ersatz für Sou…éförmchen Tassen verwenden.