Fresh Herb Soufflé With Red Pepper Sauce

Tuesday, April 15th 2008, 12:30 pm
By: News On 6


1½ oz of butter

1½ tablespoon of flour

8 fl oz of milk

3 eggs separated

1 tablespoon chopped parsley

4oz chopped fresh basil

1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives Directions: Grease 6 small souffle dishes and in a pan melt the butter and add the flour cook stirring constantly for 1 min. Remove from the heat and slowly stir in the milk until smooth. Return to the heat stir until the mixture boils and thickens. Place in a large bowl cover with cling film allow to cool to just warm. Stir in egg yolks, parsley, basil, chives and dill. Beat the egg whites in a small bowl until soft peaks form fold lightly into warm mixture. Put the dishes on to an oven tray pour mixture into dishes. Bake in a moderate oven for about 15 mins serve immediately with the sauce Red Pepper Sauce Ingredients: 12oz can of sweet red peppers drained 2 fl oz of cream 1 teaspoon of sugar 2 teaspoons of brandy Directions: Blend all the ingredients until pureed. Place in a frying pan and bring to the boil. Réduce the heat and simmer for about 2 mins until slightly thickened.