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🍽️ Tomatoes Stuffed with Mascarpone Souffle

448 kcal · 30 min · 4 servings

Ingredients

• 4 beefsteak tomatoes
• 4 eggs
• 80 g butter
• 100 g mascarpone
• 50 g freshly grated parmesan
• 2 tbsp freshly chopped basil
• salt
• pepper (from the mill)
• 1 pinch nutmeg (freshly grated)
• 2 tbsp flour
• basil (for garnishing)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut off the top lid of the tomatoes.
4. 4. Carefully hollow out the flesh of the tomatoes.
5. 5. Grease a baking dish with some fat.
6. 6. Place the hollowed-out tomatoes into the prepared dish.
7. 7. Separate the eggs so that you have distinct egg yolks and egg whites.
8. 8. Beat the butter together with the egg yolks until frothy.
9. 9. Stir in the cheese, basil, and mascarpone into the butter-yolk mixture.
10. 10. Season the mixture with salt, pepper, and nutmeg.
11. 11. Beat the egg whites with a pinch of salt until stiff peaks form.
12. 12. Gently fold the beaten egg whites into the cheese mixture.
13. 13. Sift the flour over the mixture.
14. 14. Fold in the flour gradually and carefully until everything is combined.
15. 15. Fill the airy mixture into the hollowed-out tomatoes.
16. 16. Bake the stuffed tomatoes in the preheated oven for 15 to 20 minutes until golden brown.
17. 17. Plate the tomatoes.
18. 18. Garnish them with fresh basil and serve.

Nutrition per serving

• kcal: 448
• Protein: 15 g · Fett/Fat: 36 g · Carbs: 15 g