A souffle is perfect to impress your guests as a first course. This souffle is prepared with gruyere and bechamel cheese. Delicious!
Learn more about Lorenza Avila
Ingredients6 portions
Preparation
Heat the oven to 350 degrees Fahrenheit. Grease the ramekins (molds) and sprinkle with parmesan cheese to cover all sides.
To prepare the bechamel: in a pot heat the milk to hot. In another pot make a "roux" (French term) first by melting the butter. When they begin to leave bubbles remove from the heat and add the flour. Return to the heat and let cook 2 minutes stirring with a balloon whisk. Add the milk in two parts mixing each time. Wait for the mixture to boil and reduce the heat until it thickens. Turn off the heat and season with salt, pepper, nutmeg and cayenne. (Very important is to make sure it is very spicy because mixing it with cheese and egg will not taste that much.)
FOR THE BASE OF THE SOUFFLÉ: Add the egg yolks to the bechamel, one by one, and mixing well each time. Add the cheese and stir well. In a bowl beat the egg whites until peaks form. Add the egg whites to the béchamel mixture with a wooden stick and wrap. It is important to use the wrapping technique so as not to lower the whites. With a spatula serve the mixture in the ramekins.
Cook in the bottom of the oven about 15 minutes. NOTE: you can not open the oven until they are ready, they will lower the soufflés and they will not come out!
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