Very tender and tasty souffle.
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Cut the meat from the legs. I have both legs turned out about 400 g.
Meat grind in a blender until smooth.
Add the oil, milk and wine. Whisk a couple of minutes.
It turns out lush, very tender mass. Put it in the freezer for a few minutes to slightly cool.
Until the mass cools, whisk the whites with salt until education sturdy foam.
Now add chicken to the proteins mass and stir on low speed. Sprinkle with salt and pepper to taste.
Tins greased with butter, put the souffle. Shape with a souffle put in the pan. Fill the pan with hot water until half of the molds. Put in a preheated 180 degree oven.
The souffle is baked for about 30 minutes. The readiness check wooden skewer. The juice should run clear.
Get, decorate with strawberries and enjoy!