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Cheese soufflé

updated

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Ingredients for 4 servings:

  • 50 g flour
  • 50 g butter
  • 3 dl milk
  • 1 tsp mustard
  • 4 egg whites
  • 4 egg yolks
  • 160 g cheese (Gruyère, grated)
  • Salt
  • pepper
  • nutmeg
  • some butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For a 20 cm diameter soufflé dish (approx. 1.5 l capacity). Grease the dish with butter and preheat the oven to 180 degrees Celsius. Sift the flour and sauté briefly with the butter over low heat. Stir until foamy, then pour in the cold milk and whisk until smooth. Season with mustard, salt, pepper, and nutmeg and simmer until thickened. Remove from the heat. Beat the egg whites with a pinch of salt until stiff peaks form. Stir the cheese into the sauce, add the egg yolks, and mix well. Finally, carefully fold in the egg whites. Fill the soufflé dish 3/4 full and place it in the lower part of the oven. Bake for 40-45 minutes, then serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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