Spinach and Wild Garlic Souffle

A great spinach recipe for every taste:

Give the spinach a good rinse. Place dripping wet in a large frying pan and steam until tender and collapsed. Drain, in a clean Geschirrhangl form and very well squeeze. Then coarsely chop the spinach.

Peel and chop the shallots and garlic clove. Sauté in butter until light yellow. Add the spinach and steam briefly. Season with salt and pepper. Set aside.

For the béchamel sauce, melt the butter in a frying pan. Add the flour and cook for two minutes, stirring, until soft, without letting it color. Then slowly add the milk and the cream.

Make the sauce quietly on a low fire for ten minutes. Season with salt, pepper and a pinch of nutmeg. Cool.

Stir one egg yolk after the other into the béchamel sauce. Then cut the wild garlic into very fine strips and stir in together with the spinach. Season if necessary.

Preheat the oven to 180 degrees. Generously butter the ramekins and sprinkle with breadcrumbs. Bring plenty of water to the boil. Have a large baking dish ready.

Whip the egg whites with the salt until stiff. Fold into the spinach mixture. Pour this into the provided ramekins and tap the surface briefly to allow air bubbles to escape. Place the molds in the baking dish and add enough boiling water so that they are well halfway in the water.

Cook the souffles on the spot on the

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