Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 20 g butter
- 20 g flour
- 10 g tomato paste
- 120 g milk
- 60 g tomato juice
- 2 egg yolks
- 20 g tomato (s), dried
- 4 egg whites
- 1 pinch (s) salt
- 10 grams sugar
- 4 mozzarella, mini
- Butter, for the mold
- Breadcrumbs, for the mold
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush small runners with butter and sprinkle with breadcrumbs.
- Froth the butter, briefly toast the flour and tomato paste. Stir in cold milk and tomato juice and cook for about 2 minutes. Then let cool and stir in the yolks. Mix in the diced dried tomatoes and season with salt and pepper.
- Beat the egg whites with salt and sugar until stiff and fold into the mixture. Pour 2/3 of the mixture into the molds and sink the mozzarella balls into them.
- Bake in the oven at 180 ° C for 12-15 minutes.
- It is best to bring the soufflees to the table straight away.
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