Parmesan soufflé
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2 rates
Preparation : 20 min
Cooking : 15 min
Total time : 35 min Rest : 0 min
Equipment
ramekins
4 people
4 eggs
160 g parmesan
15 g butter
1.5 tbsp plain flour
200 ml water
Associated products
Tips
Serve the soufflés on a bed of lamb's lettuce or mixed salad leaves.
RECIPE STEPS
1
Grate the parmesan in the midi bowl using the parmesan disc or, failing that, the 2mm grating disc.
Set aside.
- 160 g parmesan
2
Make a roux: melt the butter in a saucepan over a low heat and add the flour, stirring quickly with a wooden spoon.
Lower the heat and continue stirring until the flour is cooked.
- 15 g butter
- 1.5 tbsp plain flour
3
When the mixture thickens, gradually add the hot water while constantly stirring.
Simmer for 3 minutes over high heat, still stirring constantly.
Mix in the grated Parmesan.
- 160 g parmesan
- 200 ml water
4
Preheat the oven to 180°C (gas mark 4).
5
Separate the egg whites from the yolks.
- 4 eggs
6
Gently fold the egg yolks, one at a time, into the heated mixture.
7
Allow to cool.
8
For the egg whites: whisk the egg whites in the food processing bowl fitted with the whisk.
Process for 5 to 8 minutes, taking care to remove the pusher or the cap.
9
Gently fold into the cooled mixture. Season with pepper.
10
Divide between the ramekins.
Bake in the oven for 15 minutes and serve immediately.
