Summary

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

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Instructions

1. Brush small runners with butter and sprinkle with breadcrumbs.
2. 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.
3. 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.
4. Bake in the oven at 180 ° C for 12-15 minutes.
5. It is best to bring the soufflees to the table straight away.