Cheese soufflé

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Meatless

Ingredients

serves 4

1 soufflé dish of 1.5 L capacity, approx. 20 cm Ø

butter for the bottom of the dish

bechamel sauce:

300 mL of milk
50 g of butter, cut into pieces
50 g of flour
1/2 a tsp of salt
pepper from a mill
a little nutmeg

soufflé mixture:

150 g of freshly grated Gruyère
4 egg yolks
4 egg whites, beaten with a 1/4 tsp of baking powder

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:

www.swissmilk.ch/rezepte

Preparation

1 For the béchamel sauce: whisk together the milk, butter and flour in a stainless steel pan and bring to the boil on a medium heat, stirring all the time. On a low heat, reduce to a thick sauce for a further 5-10 mins. and season.
2 For the soufflé: mix the cheese into the hot sauce and allow to cool a little. Mix in the egg yolk. Carefully mix in the beaten egg white in two halves and then immediately transfer the mixture into the soufflé dish .
3 Bake for 35-45 mins. in the lower half of the oven, preheated to 200°C. Serve immediately.