Suflê de tapioca

Do Livro Pantagruel

 

Vai precisar de…
2 colheres do sopa de tapioca
200ml de leite
50g de bacon em cubos
3 colheres de sopa de queijo parmesão ralado
2 ovos
1 colher de sopa de farinha de rosca
Manteiga para untar o ramequin
1 colher de sobremesa de manteiga derretida para finalizar o suflê

Utensílios
Utilizamos um ramequin com as seguintes medidas: 17cm de diâmetro x 9cm de altura

Vamos começar!
1- Corte o bacon em cubos bem pequenos e coloque-os em uma panela, em fogo médio, para fritar.
2- Enquanto isso, separe claras e gemas já colocando as claras na tigela da batedeira e rale o queijo parmesão.
3- Quando o bacon estiver dourado (não deve demorar muito), retire-o da panela, coloque-o em um prato com papel toalha para escorrer e reserve.
2- Pre aqueça o forno a 180ºC e unte o ramequin com manteiga e polvilhe com farinha de rosca.
3- Coloque o leite em uma panela, leve ao fogo médio e espere até ele começar a ferver. Então, acrescente a tapioca delicadamente (como se estivesse polvilhando) e mexa sem parar, até que o leite volte a ferver, a tapioca fique transparente e tudo se transforme em um creme mais grosso. Levará cerca de 5 minutos mexendo sem parar até engrossar.
4- Quando o leite estiver neste ponto, transfira-o para uma tigela e adicione bacon, queijo e gemas. Continue mexendo até incorporar e, se quiser, coloque um pouco de sal (nós não colocamos). Reserve.
5- Coloque as claras para bater em neve. Quando estiverem prontas, misture ao creme reservado (com bacon, leite etc) e leve ao forno pré-aquecido por 25 a 40 minutos, até que ele suba e doure em cima, como um suflê.
6- Quando o suflê estiver próximo de dar o ponto, derreta em fogo baixo a colher de sobremesa de manteiga e utilize-a para regar o suflê pronto. Sirva imediatamente e com apetite!

Guias úteis
Como polvilhar e untar uma forma
Como bater claras em neve

Ponto do leite e da tapioca
Ponto do leite e da tapioca
Como sua panela deve ficar (ponto do leite e da tapioca)
Como sua panela deve ficar (ponto do leite e da tapioca)

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