Tomato And Wheatmeal Soufflé

Ingredients

• 4 eggs, separated
• 1 oz Allinson fine wheatmeal
• 1/4 lb fresh tomatoes or 3/4 cup tinned tomato
• 1 oz butter
• 1 clove garlic or 2 shallots
• Salt and pepper to taste

Method

1. 1 Pulp tomatoes through a sieve. Rub a small saucepan with garlic or finely chop shallots and mix with butter.
2. 2 Melt butter in the pan. Stir in wheatmeal, then tomato pulp. Cook until thickened and mixture pulls away from sides.
3. 3 Remove from heat. Stir in egg yolks one by one. Season with salt and pepper.
4. 4 Whip egg whites until stiff. Gently fold whites into the tomato mixture.
5. 5 Pour into a buttered soufflé pan. Bake at 350°F for 15 minutes.