|Preparation : 10 min||Resting : -|
|Cooking : 40 min||Equipment :|
|Difficulty :||Rating : 5 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.
Really delicious and easy to do. Looks impressive.
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!