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Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 3 tbsp butter, at room temperature
- 2 tbsp Parmesan, grated
- 2 tbsp all-purpose flour
- 1 1/4 cups prepared butternut squash soup
- 2 None large eggs, at room temperature, separated
- 1/2 tsp nutmeg
- None None Mixed salad, to serve
Method
- Place a baking sheet in oven. Preheat oven to 350°F. Use 1 tbsp butter to grease two 1-cup ramekins. Sprinkle 2 teaspoons of the Parmesan into each dish to coat base and sides. Chill until required.
- Melt remaining butter in a saucepan over low heat. Add flour and cook, stirring, for 1 minute or until bubbling. Slowly whisk in butternut squash soup until combined and smooth. Continue to whisk and cook until mixture almost reaches a gentle simmer. Transfer mixture to a heatproof bowl. Whisk in egg yolks until combined and smooth. Whisk in nutmeg. Cool slightly.
- Beat egg whites until firm peaks form. Fold 1/3 of the egg white into squash mixture until combined. Gently fold in remaining egg white until just combined; don't over-mix. Spoon into prepared ramekins and level surface. Sprinkle with remaining Parmesan. Place on hot tray in oven and bake for 30 minutes or until puffed and golden. Serve with salad.
