Soufflé, second try.

We tried soufflés for the second time in one weekend. This time we made four of little soufflés, two green pea soufflés, and two pesto soufflé. We read a bit more about soufflés in different books to see if there were big discrepancies in the recipes. We found a nice reipe from a book by Nigella. In essence, it was very similar. Start with a roux made of butter, milk and flour, add the yolks, the corresponding ingredients and the beaten eggwhites.

In my opinion, the exact proportions don't matter that much, as far as the mixture is light and foamy. The little soufflés cooked for 17 minutes at 190C. We decided to reduce the cooking time a little bit to see if we could get a molten center.

The picture below is a close up of a pea soufflé.

So, that's the soufflé dinner, with Sekt, rucula salad and buffalo mozzarella. What else can you ask for as Sunday evening dinner?