Prawn soufflé


Prawn soufflé

To enjoy with CRUZ White

  • picto-personnes
    4 pers.
  • picto-temps
    40 mins.
  • picto-difficile
  1. Soften the butter and mix with the flour. Add the milk and stock, cook and thicken on a low heat stirring continuously until the mixture is blended and smooth.
  2. Season with the salt, nutmeg and black pepper and fold in the cheese. Add the egg yolks to the rest of the mixture in a large recipient.
  3. Beat the egg whites to stiff peaks and gradually add them to the mixture to form a smooth paste. Finally, add the prawns and green asparagus.
  4. Butter four flan tins and distribute the mixture evenly using a spoon, taking care to share out the prawns and asparagus equally.
  5. Place in a preheated oven at 160°C and cook for approximately 10 minutes.
  6. Let the soufflés rest for a further 10 minutes before removing from the flan tins. Serve in dishes with the bisque and decorate with the asparagus tips and prawns.

Prawn bisque:

  1. Mix the stock and pastis and slowly bring to the boil until reduced to 200 ml.
  2. Finally add the creme fraiche.
  • 25 g butter
  • 25 g flour
  • 65 cl milk
  • 65 cl chicken stock
  • 35 g grated cheese (gruyere or parmesan)
  • Salt, pepper and nutmeg
  • 2 egg yolks, 3 egg whites
  • 8 cooked prawns (size 30/40) cut into pieces, and 4 whole prawns for decoration
  • 8 green asparagus spears cut into pieces, saving the tips for later
  • 250 ml prawn stock
  • 5 cl Pastis
  • 50 cl 20% fat creme fraiche