Kitchen Herbs Souffle on Snail Ragout

Chop the cress finely. Finely dice shallots and garlic and sauté in olive oil without color. Add the chopped cress and cook briefly. Coarsely chop sorrel, spinach and green sauce kitchen herbs, blanch in boiling hot water and rinse.

Then dry well and add to the cooking pot. Toss for a few minutes, season and add the whipping cream. Heat briefly and blend with the eggs in a hand mixer.

Put parchment paper in a roasting pan or possibly in the fat pan and add about 1 cm of water. Preheat the stove to 180 °C. Line soufflé molds first with butter then with breadcrumbs. Fill the soufflé molds up to two-thirds full. Place these molds in the oven and blanch for 40 minutes.

Melt butter in a frying pan. Add finely chopped shallots and garlic clove to frying pan and sweat without color. Add the snails and the quartered mushrooms, sauté briefly and extinguish with the white wine. Add the finely chopped kitchen herbs and tomatoes and thicken with the fresh cream. Season to taste with salt and freshly ground pepper.

Turn the cooked soufflé out of the mold onto a plate and mold the ragout over it. Garnish with fried herbs if desired.

Our tip: Always use fresh chives if possible!

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