Savory Meat Soufflé
Beef, pork, eggs, and cheese provide complete protein, while almond flour replaces wheat flour without unnecessary starch. Whipped egg whites make the texture light.
Finely chop the parsley (10 g). Separate the eggs (150 g) into whites and yolks. Divide the butter (100 g) into 70 g for frying and 30 g for the flour mixture.
Melt 70 g of the butter in a pan, add the beef (250 g) and pork (250 g), and fry the mince until cooked. Season with table salt (3 g), nutmeg (1 g), black pepper (1 g), and parsley.
Melt the remaining 30 g of butter over low heat, add the almond flour (16 g), stir quickly, and cool the mixture.
Stir the yolks into the cooled flour mixture, then combine it with the meat. Whip the egg whites to stiff peaks and gently fold them into the meat mixture.
Transfer the mixture to a dish, sprinkle with grated hard cheese (100 g), and bake at 180 °C for 20 minutes.
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