3 tablespoons plain flour
20g baby spinach leaves, roughly chopped
35g Danish feta, crumbled
1 teaspoon parsley, finely chopped
2 eggs, separated
1 pinch cayenne pepper
100ml thickened cream
Sea salt & cracked pepper
Curly endive or rocket, chilled in iced water
2 tablespoons pine nuts, toasted*
9 black grapes
Serves 2 (This recipe can be made the day before up to step 5)
- Preheat oven to 180°C (350°F) fan-forced. Melt butter in a saucepan over medium heat, add flour and stir continuously for 1 minute. Gradually whisk in milk and whisk until you have a smooth sauce. Add spinach leaves and cook 2-3 minutes stirring continuously until thickened. Remove from heat and add feta, egg yolks, parsley, cayenne pepper and season to taste.
- In a small bowl whisk egg whites to soft peaks. Gently fold egg whites into the sauce.
- Grease 2 x (9 x 6cm) ramekins and dust with breadcrumbs. Pour mixture into ramekins and place in baking dish with enough boiling water to come 2/3 way up the sides of the ramekins.
- Place in the oven and bake for 10 minutes then reduce to 140°C (280°F) for another 10 minutes or until soufflés are puffed and golden. Remove from oven and cool. Once cool, run a palate knife around the ramekin and invert the soufflés onto a plastic wrapped tray, place in refrigerator overnight or set aside if you are serving soon.
- For toasted pine nuts, place in a dry pan over medium high heat and toss until golden, set aside.
- In an ovenproof dish place half of the cream in the base, place soufflés top side down and top with remaining cream. Bake in preheated oven at 220°C (425°F) fan-forced for 15 minutes or until they rise and are golden. Remove from the oven and get ready to serve.
On 2 serving plates place soufflés in the middle of each plate. Arrange drained curly endive around the soufflé, garnish with 3 whole grapes and 3 halved grapes for each plate. Scatter around the pine nuts and serve immediately.
*If you are short on time you can buy toasted pine nuts at most supermarkets.