Spinach Soufflé with Gouda Cheese

For the spinach soufflé with Gouda, blanch the spinach leaves and then rinse with ice cold water. Dry the spinach well and then chop it with a knife.

Mix the chopped spinach in a bowl with the ricotta, salt, grated Gouda, pepper and the truffle oil. Then separate the eggs and add the egg yolks to the spinach mixture.

Beat the egg whites. When it is firm, gently fold it into the spinach mixture. Then pour into the well greased and crumbled soufflé dishes.

Preheat the oven to 180 degrees top and bottom heat and bake on the middle rack for about 30-35 minutes. Remove from the oven and serve the spinach soufflé with Gouda immediately, as the soufflé collapses immediately.

Preparation Tip:

This recipe is for 4 soufflé dishes á 100 ml. If you do not have truffle oil at home, you can also use another high-quality oil.

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