Delicate, airy cheese souffle perfectly combines a fragile soft crust with a delicate, creamy filling with nutty notes.
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You will need
- - 3 tablespoons of grated parmesan;
- - 1 glass of milk;
- - 1/2 pack of unsalted butter;
- - 3 tablespoons of flour;
- - 4 egg yolks;
- - 5 egg whites;
- - a glass of Gruyere cheese (Edam);
- - 1/2 teaspoon paprika;
- - a pinch of ground nutmeg;
- - 1/2 teaspoon of salt
Instruction manual
1
Heat the milk in a ladle over medium heat. In a large pot with a thick bottom, melt 2.5 tablespoons of butter.
2
Pour the flour into the butter and, stirring, heat for about 3 minutes - so that the mixture begins to bubble, but does not burn.
3
Then let cool for 1 minute. Then pour the hot milk into the flour mixture and stir until smooth. Put the pan on the stove again and cook for 2-3 minutes, stirring constantly, until completely thickened.
4
Remove from heat, stir in paprika, nutmeg and salt. One at a time, introduce the yolks into the mixture, stirring each time until a homogeneous consistency.
5
Put the mixture from the pan in a bowl and let cool to room temperature. Beat the whites with a mixer until solid peaks.
6
Carefully introduce the whipped protein into the cooled mixture: first shift about a quarter, then in two doses - the remaining volume, gradually pouring in a coarsely grated gruyere and slightly mixing.
7
Place the pan in the lower third of the oven and heat it to 200 ° C. Lubricate the soufflé tins with butter. Pour a little parmesan into each pan so that it covers the bottom and walls.
8
Pour the cheese-protein mixture over the parmesan over the tins. Fill out the molds only 3/4 of the volume, as the souffle needs space to rise.
9
Place the molds on a baking sheet in the oven and immediately lower the temperature to 190 ° C. Bake for about 25 minutes. The souffle will be ready when it rises and becomes golden brown.
10
In this case, do not open the oven to check the readiness, at least in the first 20 minutes of baking. Serve the finished souffle immediately to the table, otherwise the dish will fall off.