Cheese soufflé

Cheese soufflé

Soufflé au fromage

By
From
Taste le Tour
Serves
4

From the Jura region

The Jura mountain range bordering the Franche Compté and Switzerland, produces really flavoursome cheeses with lovely melting qualities. They are used frequently by local cooks in recipes such as this delicious soufflé.

Ingredients

Quantity Ingredient
30g butter
30g plain flour
350ml milk
1/4 teaspoon freshly grated nutmeg
a good pinch cayenne pepper
freshly ground black pepper
2 small egg yolks
50g grated gruyère cheese
50g grated emmental cheese
6 egg whites
A pinch cream of tartar

Method

  1. Preheat the oven to 180°C. Butter and flour an 18 cm soufflé mould.
  2. Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook for about 2 minutes. Slowly add the milk, whisking constantly until it forms a smooth white sauce. Cook gently for 3–4 minutes, then turn off the heat.
  3. Mix in the nutmeg, cayenne pepper and a little black pepper. Then add the egg yolks and grated cheese and mix in well. Transfer the soufflé base to a large bowl.
  4. Whisk the egg whites with the cream of tartar until stiff. Mix a little of the beaten whites into the soufflé base to loosen the mixture, then gently fold in the remaining whites.
  5. Pour the soufflé mixture into the prepared soufflé mould and smooth the surface. If you wish, you can decorate the surface with small, flat, diamondshaped pieces of cheese for eff ect.
  6. Bake for about 35 minutes, then serve immediately. Take care when carrying the hot soufflé to the table. To serve, spoon the soufflé onto plates.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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