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Celery, blue cheese and walnut soufflé Suitable for celiacs

Ingredients
Blue cheese
50 g
White eggs
2 units
Cream cheese
3 filled tbsps
Cornstarch
1 tbsp
Peeled walnut
20 g
Salt and pepper
to taste
Preparation
Beat the white eggs for two minutes with the salt and pepper.
Then, add the blue cheese and press it with the fork until triturated. Add the remaining ingredients and mix upeverything.
Place the preparation inside the MiniSouflee until ¾ part of its content. Cook for two minutes. Once cooked, cool down for 5 minutes and unmold.
 

Novedades

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