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Before starting this Cheese Soufflé recipe, make sure you have organised all the necessary ingredients.
Bring the milk and grated nutmeg to a boil.
In a saucepan, melt the butter.
Add all the flour in one go and stir...
... to combine well with the butter.
Cook the white roux for 2 or 3 minutes on low heat. Make sure not to burn the white roux.
Set aside to cool.
Away from the heat, pour the boiling milk on the cold white roux.
Beat with a whisk to combine...
... and cook the preparation for 4 or 5 minutes on medium heat. Season to taste. At this stage, you have a Béchamel sauce.
Clarify the eggs. Reserve the egg whites in the fridge. Add the egg yolks...
... and cook for another 2 or 3 minutes.
Transfer the sauce into another recipient and leave to cool. Add the cheese. At this stage, you have a Mornay sauce.
Beat the egg whites with a pinch of salt.
Finish whisking with quick movements...
... until stiff peaks form.
Add 1/4 of the beaten egg whites to the Mornay sauce and combine with a fouet. This will soften the sauce.
Pour the sauce on the remaining egg whites.
Gently combine with a rubber spatula, in a rotating motion. At this stage, the preparation is ready and must be used immediately.
Line individual soufflé moulds with butter and flour. You can also use an oil spray for an easier operation.
Fill each mould up to 3/4.
Preheat the oven to 200°C (gas 6).
Bake for about 20 minutes, until puffed up and golden. When cooked, remove from the oven and serve immediately. Bon appétit!
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