Mini Pea Soufflés Recipe

Ingredients

Serve 4

• 1 1/2 cups/180 g fresh or frozen peas

• 2 tbsp butter

• 2 tbsp all-purpose/plain flour

• 1 cup/250 ml milk

• salt to taste

• 2 tbsp freshly grated Parmesan cheese

• 6 egg whites

• 1 tbsp sugar

Method:

1. Cook the peas in a large pot of salted, boiling water until tender. Drain, place in a food processor, and chop until smooth.

2. Melt the butter in a small saucepan and stir in the flour.

3. Gradually stir in the milk and bring to a boil. Cook, stirring constantly over low heat for 10 minutes. Season with salt.

4. Stir the sauce and Parmesan into the pea mixture and let cool. Refrigerate for 30 minutes.

5. Preheat the oven to 400°F/200°C/gas 6. Butter and flour 4 individual soufflé molds.

6. Beat the egg whites with a pinch of salt until stiff peaks form. Beat in the sugar.

7. Gently fold the egg whites into the pea mixture. Spoon the mixture into the prepared molds.

8. Bake for 12-15 minutes, or until golden brown on top. Serve hot.