Spinat-Soufflé

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1 Esslöffel plus 1 1/2 Teelöffel Vollkornpaniermehl
(geringste verfügbare Natriummenge)
4 große Eiweiße
1/4 Teelöffel Tartarcreme
Babyspinat
1 Teelöffel gehackter Knoblauch
1 Esslöffel gehackte, frische italienische (glatte) Petersilie
und

1 Teelöffel getrocknete Petersilie (zerbröselt)
2/3 Tasse fettfreie Milch (kalt)
2 Esslöffel Allzweckmehl
1/8 Teelöffel schwarzer Pfeffer
geriebener Parmesankäse
2 große Eigelb

Zubereitung

Den Ofen auf 220° vorheizen.
Streuen Sie die Semmelbrösel leicht in vier Förmchen hinein und verteilen Sie sie so, dass der Boden und die Seiten vollständig bedeckt sind.
In einer mittelgroßen Schüssel das Eiweiß und die Tartarcreme verquirlen. Beiseite stellen.
Eine kleine Pfanne leicht mit Olivenöl streichen. Spinat und Knoblauch bei mittlerer Hitze unter ständigem Rühren 3 bis 4 Minuten anbraten, oder bis der Spinat verwelkt, aber noch sehr grün ist. Vom Herd nehmen. Petersilie einrühren. Beiseite stellen.
In einem Topf mittlerer Größe Milch, Mehl und Pfeffer verrühren. Bei mittlerer bis hoher Hitze 4 bis 5 Minuten aufkochen lassen oder bis die Mischung unter ständigem Rühren dicker wird. Vom Herd nehmen. 10 Minuten abkühlen lassen.
In der Zwischenzeit die Eiweißmischung mit einem Handrührgerät oder Standmixer auf hoher Geschwindigkeit 20 bis 30 Sekunden schlagen, oder bis sich mittlere Spitzen bilden.
Die Spinatmischung unter die Milchmischung rühren. Parmesan und Eigelb unterrühren, bis sie gut vermischt sind. Jeweils ein Drittel der Eiweißmasse vorsichtig unterheben, bis sie gut vermischt ist.
Jeweils 1/2 Tasse der Soufflé-Mischung in jede der Förmchen löffeln. Klopfen Sie die Förmchen 2 oder 3 Mal vorsichtig auf den Tresen, um die Mischung auszugleichen. Legen Sie die Förmchen auf ein Backblech.
Backen Sie sie 5 Minuten lang. Reduzieren Sie die Ofentemperatur auf 180°. Backen Sie 20 Minuten, oder bis die Soufflés aufgeblasen und goldbraun sind. Sofort servieren.

Guten Appetit!

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Spinat-Soufflé

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