Tomato Soufflé

Start with the sauce

Heat the olive oil in a pan, add the scallions and fry them lightly

Add the garlic, tomatoes, tomato extract, parsley, and chicken broth

Cook over medium heat for 20 minutes

Remove the bouquet garni, place the sauce in a blender, and blend well

Season with salt and pepper to taste

If too thin, return it to the pan and cook until desired consistency is reached

Season with estragon, if desired

Make the soufflé: bring the sauce to a boil and reduce it to 2/3 (1 1/2 cups)

Soften the gelatin in a little water

Add the gelatin to the reduced sauce and cook, stirring constantly, until dissolved

Pour into a large bowl and let cool completely

Preheat the oven to hot temperature (200°C)

Lightly grease 4-5 ramekins, each with a capacity of 1 cup

Beat the egg whites in snow, until, when lifting the whisk, they maintain their shape

Mix 1/4 of beaten egg white with tomato sauce, cooled

Add the remaining egg whites and mix delicately

Spread the soufflé mixture into the prepared ramekins to the rim, smoothing the surface with a spatula

Draw a groove around the edge of each ramekin with your finger, which will help the soufflé rise

Lower the oven temperature to moderate (170°C) and bake the soufflés for approximately 10-12 minutes

Remove from the oven and serve immediately

Serve 4-5 portions.