Small Broccoli Souffles

Stir flour, milk and cream in a small pan. Allow to bubble up while stirring. Remove from heat. Fold in the Sbrinz and one egg yolk at a time. Cool. Now fold in the cream cheese with a whisk.

Cut the broccoli into pieces and soften in salted water. Drain and mash. Fold into the souffle mixture and season it with salt, pepper and cayenne pepper.

Grease portion souffle molds with butter and sprinkle with bread crumbs. Preheat the oven to 180 °C.

Whip the egg whites with the baking powder until stiff. Fold into the broccoli mixture and pour into the ramekins provided.

Bake the souffles on the spot in the heated oven on the lowest rack at 180 °C for about twenty minutes.

For the salad dressing, divide the cauliflower into smallest roses. Meanwhile, cook in a little salted water for about four minutes until crisp. Quench cold. Peel and chop the eggs. Stir salt, pepper, vinegar and oil to a sauce. Add the cauliflower florets, eggs and kitchen herbs.

Remove the souffles from the heat, turn out of the molds while still hot and arrange on plates. Pour salad dressing over them.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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