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Potato Soufflés with Spinach Salad Monsieur Cuisine

Name: Potato Soufflés with Spinach Salad Monsieur Cuisine
Cook time: 57 min
Total time: 57 min
Cuisine: French
Ingredients: 5 eggs; 600 g potatoes; 120 g butter; 100 g cured ham; 50 g grated Parmesan; 400 g baby spinach leaves; 4 tbsp rapeseed oil; 40 g Bleu d'Auvergne; 3 tbsp cider vinegar; 1 tbsp liquid honey; 2 tbsp flaked almonds; ground nutmeg; fine salt; black pepper; 1000 ml water

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 42 of 62 min for you

⁦57 min⁩Cook

Per serving · estimated

760 kcal31 g Protein26 g Carbs57 g Fat

No Monsieur Cuisine? Adapt it to your machine

≈ 4 servings (estimate)

Quantities

Ingredients

Instructions

Monsieur Cuisine · 7Whip the whites · Steam · Purée · Add butter, yolks +3

By hand · 9Separate the eggs · Set the whites aside · Peel the potatoes · Dice the butter +5

Oven or hob · 20 minPreheat the oven · Bake

Separate the eggs

Separate the yolks from the whites of 5 eggs. Set the yolks aside for the potato mixture.

By hand

Whip the whites

Insert the whisk into the clean, dry mixing bowl, add the whites of the 5 eggs and whisk until stiff peaks form, 4 min / speed 4.

WhipTime04:00Speed4

Set the whites aside

Transfer the whisked egg whites to a container and refrigerate. Remove the whisk.

By hand

Wash the bowl

Wash and dry the mixing bowl.

By hand

Steam

Wash 600 g of potatoes and place them in the deep steaming basket. Pour 1000 ml of water into the mixing bowl and steam for 35 min / 120°C / speed 1 (the steam takes about 10 min to form), until the potatoes are tender.

SteamTime35:00Temp.120°Speed1Steamer basket

Peel the potatoes

Empty the water from the mixing bowl. Let the potatoes cool until lukewarm, then peel them.

By hand

Purée

Place the 600 g of peeled potatoes, still warm, in the mixing bowl and purée for 8 sec / speed 8.

ChopTime00:08Speed8

Dice the butter

Cut 100 g of butter into cubes.

By hand

Add butter, yolks

Set 25 sec / speed 4 and add the 100 g of diced butter through the lid opening, then the 5 reserved egg yolks, one at a time.

MixTime00:25Speed4

Add ham, Parmesan

Add 100 g of cured ham and 50 g of grated Parmesan. Season with fine salt, black pepper and ground nutmeg, then blend for 15 sec / speed 5.

MixTime00:15Speed5

Preheat the oven

Preheat the oven to 180°C.

Stove or oven

180°C

Fold in the whites

Add a third of the whisked egg whites to the potato mixture and blend for 15 sec / speed 4.

MixTime00:15Speed4

Mix by hand

Add the rest of the whisked egg whites and gently fold them in by hand using the spatula.

By hand

Grease the ramekins

Use the remaining butter, i.e. 20 g, to grease ovenproof ramekins.

By hand

Fill the ramekins

Fill the ramekins with the mixture, leaving room at the top.

By hand

Bake

Place the ramekins in the oven for 20 min at 180°C without opening the oven door, until the soufflés are risen and golden.

Stove or oven

180°C · 20 min

Wash the bowl

While baking, wash and dry the mixing bowl.

By hand

Prepare the dressing

Put 4 tbsp of rapeseed oil, 40 g of Bleu d'Auvergne, 3 tbsp of cider vinegar and 1 tbsp of liquid honey into the mixing bowl, then blend for 2 min / speed 4, until the dressing is smooth.

EmulsifyTime02:00Speed4

Add the salad

Place 400 g of baby spinach leaves, sorted, rinsed and drained, in a salad bowl, coat them with the dressing and sprinkle with 2 tbsp of flaked almonds.

By hand

Serve

Serve the spinach salad with the soufflés straight from the oven.

By hand

Step 2, as written for the Monsieur Cuisine

WhipTime04:00Speed4

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