|Preparation : 10 min||Resting : -|
|Cooking : 40 min||Equipment :|
|Difficulty :||Rating : 4 rates|
|Download the recipe :|
|Programmes :||accessories :|
|100||g Parmesan, diced
|100||g Cheddar (or firm cheese), diced
|100||g Comte (or semi-hard cheese), diced
|20||g butter + 15g butter
|2||tbsp plain flour
|300||ml whole milk
|½||tsp ground nutmeg
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4).|
|2||Chop all the cheese in the metal bowl by running the EXPERT programme|
30 seconds/speed 15 (without heating). Separate the egg whites from the yolks.
|3||Push the mixture down, then add the 20g butter, flour, milk, nutmeg, salt and|
pepper; run the EXPERT programme, 8 minutes/speed 4/100 °C.
|4||Restart the EXPERT programme, 1 minute/speed 4/100 °C. Then, with the machine|
running, add the egg yolks one by one through the cap opening. Transfer the
cheese mixture to a large bowl and set aside to cool.
|5||Whisk the egg whites: ensure the metal bowl is cold, spotlessly clean and dry, fit|
the whisk, and pour the egg whites into the bottom of the bowl with a pinch of salt.
Remove the cap to allow as much air as possible into the egg whites. Run the
|6||Butter a soufflé mould or large ramekin. Gently fold the egg whites into the cheese|
mixture and pour into the prepared mould. Bake in the preheated oven for about
30 minutes until golden brown and risen. Serve immediately.
Never thought I would attempt a souffle before I got my CE - followed this recipe using a mature cheddar, parmesan and comte. There were just the 2 of us so I halved the recipe amounts and there was still more than enough mixture for 4 normal sized ramekins. A definite "do again"!
My friend makes this all the time, and it is to die for!