Tomato Soufflé

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Soufflé is a delicate substance, and even great chefs cannot always guarantee a perfect result. The soufflé may not rise, or after rising, it may unexpectedly collapse, so be prepared for possible mishaps. However, even if the shape doesn't turn out as expected, the flavor is sure to be delightful.

Ingredients

Tomatoes - 17.6 oz
Shallot - 1 head
Garlic - 2 cloves
Butter - 0.7 oz
Sugar - 1 tablespoon
Cream - 1 fl oz
Egg white - 4 pieces
Wheat Flour - 2 spoons
Salt - to taste
Fresh basil leaves - to taste
Red Long Chili Peppers - to taste

Step by Step guide

Step 1

Finely chop the tomatoes, onion, and garlic. In a saucepan, lightly sauté the onion and garlic in butter. Once the onion becomes soft, add the tomatoes and simmer on low heat for ten to fifteen minutes, stirring occasionally. Season with salt and pepper, remove from heat, and strain the contents of the saucepan through a sieve. Return to the heat and thicken with flour—add it gradually while stirring thoroughly into the tomato mixture to ensure it thickens without forming lumps.

Step 2

Whip the egg whites with sugar, then fold in the cream and chilled tomato puree. Pour the mixture into molds and place them in an oven preheated to 356°F for fifteen to twenty minutes.