Tomato And Basil Souffle

Ingredients list for Tomato And Basil Souffle

• 1 cup Tomato
• 8-10 Fresh Basil Leaves sliced
• 60 grams Butter
• 6 Garlic cloves, chopped
• 60 grams Refined flour (maida)
• 200 millilitres Milk
• 120 grams Parmesan cheese
• 1 teaspoon Extra virgin olive oil
• 6 Egg whites
• to taste Salt

Method

1. Preheat oven at 180° C. Melt butter in a non stick pan, add mashed and garlic and sauté.
2. Add maida and sauté on low heat for a minute.
3. Add milk gradually, stirring continuously, so that there are no lumps.
4. Add tomato puree and cook for 2 minutes. Add parmesan cheese and basil leaves and mix.
5. Add olive oil and mix well and turn off the heat. Chill ramekin moulds in a refrigerator.
6. Transfer this custard into a bowl. Whip egg whites in another bowl till stiff.
7. Add salt and mix. Slowly add the whipped egg whites to soufflé base and mix well.
8. Remove ramekin moulds from the refrigerator.
9. Pour the mixture into these moulds and bake in the preheated oven for 12-14 minutes.
10. Remove from oven and serve in the moulds itself.