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12 September 2014,15:59 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Steam the rocket for 5 minutes until just wilted. Puree in a blender until smooth. Reheat with the butter.
  • Toast the pine kernels in the oven at 200°C/400°F/gas mark 6, for 2 minutes until golden brown. Chop roughly and set aside.
  • Place a metal baking sheet in the oven and maintain the temperature.
  • Melt the remaining butter in a saucepan. Add the flour and stir to a smooth paste. Gradually add the milk, stirring constantly over a medium heat until it comes to the boil.
  • Remove from the heat and stir in the pureed rocket, the pine kernels and half the grated Parmesan. Season generously with salt and pepper.
  • Transfer the mixture to a large bowl then whisk in the egg yolks one at a time.
  • Beat the egg whites with the cream of tartar until stiff. Fold 1 tablespoon of egg white into the rocket mixture to slacken it. Then carefully fold in the remainder, using a metal spoon.
  • Grease a soufflé dish and sprinkle it with the remaining Parmesan, tipping out the surplus. Pour in the soufflé mixture and scatter any surplus cheese over the top.
  • Carefully place the dish on the baking sheet in the oven and gently close the oven door. Immediately reduce the temperature to 190°C/375°F/gas mark 5. Bake for 30 minutes and serve immediately.


  • 250 grams trimmed rocket
  • 50 grams pine kernels
  • 100 grams butter
  • 4 tablespoon flour
  • 200 ml milk
  • 6 tablespoon freshly grated Parmesan
  • Salt and pepper
  • 6 egg yolks
  • 8 egg whites
  • 2 teaspoon cream of tartar

To Serve

  • Cherry tomato salad

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    Posted 18 September 2021 at 13:35:29

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