Bell Pepper Soufflé
Bell pepper and eggs give this soufflé a vivid color and complete protein. The cream sauce softens the vegetable base, while whipped whites create an airy texture. Serve it hot while the top remains golden.
Dice the bell pepper (300 g). Divide the butter (50 g) into two portions.
Fry the pepper in half of the butter for 10 minutes, then season with table salt (2 g) and black pepper (1 g).
Pour in a little water and stew the pepper for another 10 minutes.
Rub the remaining butter with almond flour (30 g), add 35% cream (100 g), and heat the sauce for 5 minutes.
Separate the yolks from the whites and beat the yolks with a mixer for 5 minutes.
Mix the beaten yolks with the sauce and stewed pepper for 5 minutes.
Beat the whites with a mixer for 5 minutes until firm, then gently fold them into the pepper mixture.
Transfer the mixture to a dish and bake at 180 °C for 30 minutes until golden.
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