Mini Broccoli Soufflé

Recipe appetizers for 4 people based on Broccoli with tomato - cooking method pan oven.

Preparation:

Preparation: Prepare the tomato sauce by leaving the sauce to reduce in the pan with salt and pepper. Clean the broccoli and boil them in boiling salted water. Drain them al dente and pass them through a vegetable mill. Incorporate the béchamel and the egg yolks into the puree. Whip the egg whites until stiff and incorporate these into the mixture as well. Butter the soufflé moulds, fill them with the mixture and cook them in a bain-marie in a hot oven at 180 degrees for 30 minutes. Unmold and drizzle with the sauce.