Sorghum Soufflé

Name: Sorghum Soufflé
Total time: 30 min
Yield: 4
Ingredients: 3 eggs; 1 tablespoon butter; 1 can of sorghum in conserve; 1/2 cup chopped cilantro; Salt and black pepper to taste; 2 tablespoons all-purpose flour; 2 tablespoons grated Parmesan cheese; Acessories; 4 individual ramekins with a capacity for 3/4 cup

1
3 eggs
2
1 tablespoon butter
3
1 can of sorghum in conserve
4
1/2 cup chopped cilantro
5
Salt and black pepper to taste
6
2 tablespoons all-purpose flour
7
2 tablespoons grated Parmesan cheese
8
Acessories
9
4 individual ramekins with a capacity for 3/4 cup

Ingredients

1
3 eggs
2
1 tablespoon butter
3
1 can of sorghum in conserve
4
1/2 cup chopped cilantro
5
Salt and black pepper to taste
6
2 tablespoons all-purpose flour
7
2 tablespoons grated Parmesan cheese
8
Acessories
9
4 individual ramekins with a capacity for 3/4 cup

Directions

1
Separate the yolks, beat the whites until stiff and reserve
2
Grease the ramekins with 1/2 tablespoon butter
3
In a pan, melt the remaining half of the butter, add the sorghum, cilantro, salt, and pepper, and cook for 5 minutes
4
In a bowl, mix the yolks and flour well
5
Add the sorghum and 1 tablespoon Parmesan cheese, mix well
6
Fold in the whites gently
7
Place in the ramekins, sprinkle with the remaining Parmesan cheese, and bake
8
Bake at high temperature for 20 minutes or until golden brown
9
Remove from oven and serve immediately with grilled chicken breast