Cheese soufflé

Ingredients for 4 servings:

• 100 g flour
• 80 g butter
• 4 eggs, separated
• 700 ml milk
• Salt
• nutmeg
• 100 g Gruyère, grated
• 50 g cheese (Sbrinz), grated
• Butter for the bottom of the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Cream the flour in hot butter and deglaze with the milk to create a thick béchamel sauce. Simmer for about 10 minutes. Let it cool, then stir in the grated cheese and egg yolks. Finally, loosely fold in the stiffly beaten egg whites. Pour the soufflé mixture into a baking dish, buttering only the bottom (!) and not the sides. Make sure the dish is only two-thirds full, as the soufflé will rise. Bake in a slightly preheated oven at a gradually increasing medium heat (between 175-200°C top/bottom heat) for about 45-50 minutes. Tip: Use one extra egg white; in this case, 5 egg whites to 4 egg yolks. After pouring in the soufflé mixture and smoothing it out, make a few slits in the mixture with a knife to allow the air to escape. NOTE: Serve immediately! Soufflés don’t tolerate waiting times.