Medium

unit

Whole milk

Pepper

Salt

Soft butter

Flour

Grated Emmental cheese

Nutmeg

Cheese Soufflé

<h5>5 min</h5><p>Separate the whites from the yolks of 6 eggs.</p><p>Place the whites in the bowl of a mixer.</p>

<h5>10 min</h5><p>Bring 250 ml of whole milk with 1 pinch of grated nutmeg to a boil in a saucepan.</p><p>Remove from heat when boiling.</p>

<h5>5 min</h5><p>In another saucepan over low heat, melt 50 g butter.</p>

<h5>5 min</h5><p>Then add 50 g of flour, salt and pepper all at once, then stir carefully for a minute or two with a maryse or wooden spatula, leaving on low heat (the preparation, a "white roux" should not color).</p>

<h5>5 min</h5><p>Still on low heat, drizzle in the hot milk, whisking to combine well.</p><p>Whip until thick.</p>

<h5>5 min</h5><p>Remove from heat, add 150 g grated cheese and mix thoroughly.</p>

<h5>5 min</h5><p>Check that the mixture is not too hot (it should be bearable with your finger), otherwise let it cool down a bit.</p><p>Then add the egg yolks 2 at a time, incorporating well each time.</p><p>You should get a smooth mixture.</p>

<h5>5 min</h5><p>Preheat your oven to 180°C (360°F).</p><p>Beat the egg whites until stiff.</p>

<h5>1 min</h5><p>Pour 1/4 of these whites over the mixture.</p>

<h5>4 min</h5><p>And gently fold them into the mixture.</p>

<h5>2 min</h5><p>Turn it over the remaining whites and gently fold in again.</p><p>It's not a big deal if there are still a few small "lumps" of whites that aren't fully incorporated.</p>

<h5>5 min</h5><p>Butter and flour the soufflé dish.</p>

<h5>2 min</h5><p>Pour the mixture into the pan, do not fill it more than 2/3 full.</p>

<h5>30 min</h5><p>Put in the oven for about 30 minutes or so, until the soufflé is puffed and golden brown.</p>

<p>Serve immediately, for example with a green salad, some herbs and a nice vinaigrette sauce.</p>

Medium

94 min

Accompaniment

Main course

Starter

Appetizer

Servings

4

Nutrition

/ per serving

Directions

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