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Parmesan soufflé


Preparation : 20 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
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for Serves 4 :
3 eggs
15 g of butter 
150 ml of water 
120 g of parmesan
1 tsbp of plain floor
1Grate the parmesan in the midi bowl with the parmesan grater or, failing that, the 2-mm grater disc. Set aside.
2Make a roux* by melting the butter in a saucepan over a low heat and adding the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat, stirring continuously. As soon as the mixture starts to thicken, gradually add the hot water, still constantly stirring. Simmer for 3 minutes over a high heat, stirring constantly. Stir in the grated parmesan.
3Preheat your oven to 180 °C (gas mark 4).
4Separate the eggs.
5Gently incorporate the egg yolks into the mixture away from the heat, adding them one by one.
6Allow to cool.
7Put the egg whites in the main bowl fitted with the whisk and beat for 5 minutes, remembering to remove the pusher before you begin.
8Fold the egg whites gently into the cooled mixture. Season with pepper.
9Divide the mixture between the ramekins. Bake for 15 minutes and serve immediately.

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