Double-Baked Pecorino And Walnut Soufflés | olivemagazine

Name: Double-Baked Pecorino And Walnut Soufflés | olivemagazine
Total time: 40 min
Ingredients: 25g butter plus extra for greasing; 400ml whole milk; 5 tbsp plain flour; 40g walnut roughy chopped, plus 1 tbsp; walnut oil; 12g pecorino cheese finely grated; 3 large eggs separated; 50ml whipping cream; 4 tbsp fresh pesto (some brands include whole pine nuts, which add extra texture); 1 tbsp balsamic vinegar; 1 tbsp lemon juice

www.olivemagazine.com

One for your next dinner party: easy but impressive cheesy savoury soufflés with nutty pesto and crunchy walnuts

View Original

Share this recipe:

Ingredients

25g butter plus extra for greasing
400ml whole milk
5 tbsp plain flour
40g walnut roughy chopped, plus 1 tbsp
walnut oil
12g pecorino cheese finely grated
3 large eggs separated
50ml whipping cream
4 tbsp fresh pesto (some brands include whole pine nuts, which add extra texture)
1 tbsp balsamic vinegar
1 tbsp lemon juice