- broccoli - 500 grams
- cheddar cheese - 25 Grams
- Swiss cheese - 25 Grams
- Parmesan - 25 Grams
- of butter - 1,5 st. spoons
- flour - 1 Art. a spoon
- milk - 150 milliliters
- eggs - 3 pieces
- egg whites - 2 pieces
- grated nutmeg - 1 pinch
- salt, pepper - 1 piece (to taste)
Cheddar and Swiss cheese grind on a large grater, parmesan - on a shallow. Six medium-sized molds should be greased from the inside with oil, sprinkle a little with Parmesan cheese. The remaining parmesan to postpone. Broccoli should be disassembled into inflorescences, washed and folded into a sieve, inflorescences sprinkled with salt. Put the sieve on a pot of boiling water and cook on a steam bath for 10 minutes. Finish cabbage to let cool a little, then grind in a blender. Separate yolks from proteins. In the saucepan pour the milk, add butter and flour. Place on medium heat and cook, stirring, until pasta, 3-4 min. Season with salt and pepper. Add grated Swiss cheese, cheddar and a tablespoon of Parmesan cheese. Pour 3 yolks and broccoli puree. salt, pepper and season with nutmeg, mix. Heat the oven to 200 ° C. Mix 5 proteins with a mixer until smooth shiny foam. Add 1 tbsp. l. proteins in a prepared mass of broccoli. Fast stir. Then, in the reverse order, shift the mixture from broccoli to protein mass. Stir, but not bring to homogeneity. On the mass should remain white and green stains. Put the mass in prepared forms. sprinkle with the remaining Parmesan and place in the oven for 40-45 minutes. Serve immediately after removal from the oven.
Servings: 6