Duet of Spinach souffle and Chicken Risotto

DUET OF SPINACH SOUFFLE AND CHICKEN RISOTTO

PORTION: 1 portion

S.NO	INGREDIENTS	QTY	Unit
SPINACH SOUFFLE
1	milk	250	ml
2	eggs	4	nos
3	corn flour	45	gm
4	egg white	2	nos
5	spinach puree	400	ml
6	salt	to taste
7	pepper powder	10 gms	gm
MUSHROOM ROLL
8	mushroom	100	gm
9	garlic	2	nos
10	cheese	50	gm
11	salt	to taste	gm
12	butter	20	gm
13	phyllo sheet	5	nos
CHICKEN RISOTTO
14	risotto rice	50	gm
15	cream	20	ml
16	chicken cubes	50	gm
17	colour peppers	20	gm
18	salt	to taste
19	chicken stock	50	ml
CUCUMBER AND DILL SHOT
20	cucumber juice	100	ml
21	dill leaves	2	nos
22	salt	to taste

SPINACH SOUFFLE

METHOD:

* Boil milk then add eggs and corn flour to make a custard.

* Add spinach puree and seasoning to the custard..

* Once the mix is ready then beat the egg white until fluffy and fold the mix with the fluffy egg white.

* Then pour the soufflé mix in butter greased bowl and bake at 180 c for 20 min.

MUSHROOM ROLL

METHOD:

* Make the mushroom mix and roll the mix with the phyllo sheet.

CHICKEN RISOTTO

METHOD:

* Cook the risotto with chicken stock and add cream and colour peppers and season it.

CUCUMBER AND DILL SHOT

METHOD:

* Make juice out of cucumber and add dill leaves.