THIS RECIPE COULD BE BOTH A STARTER OR A MAIN COURSE DEPENDING ON HOW BIG YOUR RAMMIKINS ARE.THE GOOD THING ABOUT THIS IS THAT YOU CAN FREEZE IT AND THEN USE WHEN YOU LIKE.IF YOU DON’T FANCY ANCHOVIES YOU CAN USE PLAIN HOLANDAISE SAUCE INSTEAD.
- 1first make some bechamel sauce by melting butter,adding flour,mix,add the milk and stir.Add 3 of the egg yolks to pan mixing all the time.(keep whites separate)Season with salt pepper and half teaspoon of grated nutmeg.It should look like a fine white sauce.(if lumpy use more milk and whisk until thin-like custard).
- 2Chop spinach and add to the ingredients above.Whisk the egg whites until stiff but not merengue add to above and FOLD NOT WHISK!!Line rammakins with butter and flour to the top so the soufle doesn’t stick!.Pour into rammakins to the top.
- 3Anchovy sauce:Mash them with a fork add warm water mix into a paste set aside.
Whisk egg yolks over some warm water(bagne marie) until light and foamy,add warm clarified butter a little at a time,season,when all the butter has been used add the anchovy paste and mix .Keep this warm but not hot or it will split!(e-mail me if you want to know what to do if something splits.)
- 4Put the soufles into the the oven and cook for 12-15 minutes(slightly longer if the rammakins are large) Remove put on plate with a doilie so they dont slip.Make a hole on top of soufle and pour some of the anchovy sauce into the hole.Add a little at first just in case!!
Member recipes are not tested by the CHOW food team.