Bring Bivo to the table – END OF WINTER SOUFFLÉ
If you intend to eat healthy and complete even in these last days of winter, our chef has come up with a really tasty and easy to prepare recipe with which to leave your partner speechless.
For this recipe we have chosen Bivo Carrot-Pumpkin as a base which, as our chef always says, is an ideal “palette” on which to paint a tasty and always different dish.
Have you experimented with Bivo in the kitchen? Propose a recipe based on Bivo and send it to us via email to firstname.lastname@example.org. The best ones will be selected and published on our blog. As a reward you will receive a personalized Bivo t-shirt.
Haven’t you ever tried Bivo? You always have time to fix it 😉
Ingredients for 4 souffle
Bivo Carrot-Pumpkin 100 grams (2 scoops)
Parmesan cheese 50 grams
Cooking cream 75 ml
Skimmed milk 75 ml
Chives 30 grams
Oil (just enough)
Salt (just enough)
Pepper (just enough)
In a bowl pour 100 grams of Bivo Carrot-Pumpkin, 2 eggs, 2 tablespoons of Parmesan cheese, 75 ml of cream, 75 ml of skimmed milk, 30 grams of chives, salt and pepper.
Blend the mixture with a food processor with blades so that the mixture is homogeneous.
Add a drizzle of oil to the 4 souffle molds (or cocotte).
Divide the dough into 4 molds.
Heat the oven to a temperature of 200 degrees.
Bake and wait 15 minutes (or in any case until the characteristic “mushroom shape” appears in the soufflé.
Nutritional values (1 soufflè)
Fat 16.75 grams
Carbohydrates 21.29 grams
Protein 20.89 grams