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These little soufflés are light as air and very
simple to make.
Serving:
6
Preparation time: 5 minutes
Cooking time 8:
10 minutes
Ingredients
-
3 eggs, separated 200 g/ 7 oz can sweetcorn, drained
-
45 ml/ 3 tbsp snipped fresh chives
-
45 ml/ 3 tbsp fresh wholemeal breadcrumbs
-
15 ml/ 1 tbsp grated Parmesan cheese
-
salt and black pepper
Directions
-
Preheat the oven to 200oC/ 400oF/ Gas 6.
Stir together the egg yolks, sweetcorn, chives, and breadcrumbs. season
well.
-
Whisk the egg whites until stiff, then fold them evenly
into the corn mixture. Spoon into six small ramekin dishes.
-
Sprinkle with parmesan cheese, place on a baking sheet
and bake for 8 - 10 minutes until well-risen and golden brown. Serve
immediately.
Nutritional Information
Note:-
This recipe provides
valuable amounts of fibre, both from the sweetcorn and the wholemeal breadcrumbs. Hard
cheeses, such as Parmesan, are high in fat, but because this is a strong-tasting
cheese you only need use a little for a lot of flavour. Eggs too are very
nourishing, providing vitamins A, B, and D, iron and protein. |
