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Cream cheese and basil Soufflé Suitable for celiacs

Cream cheese
3 filled tbsps
Dried basil
2 tbsps
White eggs
2 units
1 tbsp
Salt and Pepper
to taste
Beat the white eggs with the basil, salt and
pepper for two minutes. Add the remaining
ingredients and mix up properly. Place the
preparation in the MiniSouflee and cook
in the microwave for some minutes at full
power Cool down for 5 minutes and unmold.


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