Cheese fondue soufflé

Ingredients for 8 servings:

• salt and pepper
• Nutmeg, freshly grated
• 0.38 liters whipped cream, liquid
• 0.38 liters of dry white wine (Riesling)
• 1 clove(s) garlic
• 2 cl cherry brandy
• 200 g cheese (Swiss Emmental)
• 200 g cheese (Gruyère)
• 200 g cheese (Appenzeller)
• 100 g semolina
• 40 g butter
• 6 egg yolks
• 6 egg whites
• Butter for the molds

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

the classic here as a portionable starter

Thinly slice the garlic, sprinkle with a little salt, and mash with a fork until smooth. Finely grate the cheese and mix. Preheat the oven to 180°C. Grease a small baking dish for each person and sprinkle the bottom with 1 teaspoon of grated cheese. Bring the cream to a boil with the wine, kirsch, garlic, salt, pepper, and nutmeg, then stir in the semolina. Reduce heat to low for about 8-10 minutes. Add the butter and grated cheese to the semolina and stir quickly. Remove the cheese and semolina mixture from the heat and let it cool. Stir the egg yolks into the mixture one at a time (up to this point, the dish can be prepared a few hours in advance of serving!). Beat the egg whites with a pinch of salt until stiff peaks form and gradually fold them into the cheese and semolina mixture. Pour the soufflé mixture into the molds, filling them about 3/4 full. Tap the molds a few times on the palm of your hand to ensure the mixture settles evenly and any air bubbles can escape. Bake in the preheated oven (top/bottom heat) for about 25-30 minutes. Carefully remove the molds from the oven and serve the soufflés immediately. Serve as an appetizer with some lamb’s lettuce and tomato confit.