Easter brunch is always so much fun to prepare. I browse my cookbooks and the internet in search of the ultimate fresh spring recipe to wow my guests. In an old issue of Seasons magazine I bookmarked a recipe for a green soufflé. Now the thing of soufflé is that it’s tricky. When you over-beat those egg whites, your souffle will drop. Your oven’s temperature is also a decisive aspect in the equation, as is the size of the bowl. Everything has to be just right to get that fluffy inside and crusty top. Reason enough to have a rehearsal this weekend.
The green soufflé gets its colour from fresh basil. The more basil you use, the greener your souffle. I had less basil than the recipe required, so I got a light mint green result. To add even more flavour you add parmesan cheese and pine nuts. And let’s not forget that clove of garlic! Scrumptious, and rich in flavours, yet light enough to serve up as an appetizer or as a side dish. Enjoy! (Scroll down to the bottom for the full recipe)
Pesto-souffle (serves 4 small or 1 large)
- 75 gr butter
- 60 gr parmesan cheese, grated
- 100 gr fresh basil leaves
- 1 clove of garlic, mashed
- 40 gr flour
- 300 ml milk
- 50 gr pine nuts
- salt and pepper
- 4 egg yolks
- 4 egg whites
Preheat oven on 200° Celsius
butter the ramekins and cover the bottom and sides with cheese
Cut the basil and puree it in a blender
melt the butter in a pan and bake the garlic for approx 1 minute
add the flour while stirring and keep stirring until it turns a little white
continue stirring while you add the milk, bit by bit, till you get a creamy sauce
add the cheese and pine nuts while stirring frquently so the cheese can melt
Let the sauce cook for 3 minutes on very low heat
Whisk the whites of the eggs, in a large and clean bowl, until they stand in peaks on the whisk and look very creamy
beat the yolks in another bowl
Gently spoon the yolk mixture in and through the sauce, and do the same with the egg whites
Pour the mixture instantly into the ramekins
Bake in the oven for 15-20 minutes
6 thoughts on “Easter Brunch recipe: Pesto Soufflé”
These look absolutely yummy!! Great photos!!
Nice Louise… Yes soufflé can be rather tricky, which is why I opted for a quiche instead but your soufflé looks rather pretty and tempting. Love the photos!
Could you translate those grams into Tablespoons (etc). I never get that conversion right.
I bet there is an app or website for that. Good luck!