Thyme-scented Seirass soufflé


  • 250 g Longo Seirass Reale
  • 400 g bechamel sauce
  • 60 g flour
  • Butter for greasing
  • 4 eggs
  • 1 sprig of thyme
  • Salt


  • 1

    Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel sauce.
    Whisk the egg whites until stiff and add to the mixture.

  • 2

    Grease the ramekins and fill them with the mixture. Bake in a water bath in a preheated fan oven at 180°C for 25-30 minutes. Serve immediately. 

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