Delicate, airy cheese soufflé ideally combines a fragile soft crust with a delicate, creamy filling with nutty notes.
It is necessary
- - 3 tablespoons of grated Parmesan;
- - 1 glass of milk;
- - 1/2 pack of unsalted butter;
- - 3 tablespoons of flour;
- - 4 egg yolks;
- - 5 egg whites;
- - a glass of Gruyère (Edam) cheese;
- - 1/2 teaspoon of paprika;
- - a pinch of ground nutmeg;
- 1/2 teaspoon salt
Instructions
Step 1
Heat the milk in a ladle over medium heat. In a large heavy-bottomed saucepan, melt 2.5 tablespoons of butter.
Step 2
Pour flour into the butter and, stirring, heat for about 3 minutes - so that the mixture begins to bubble, but does not burn.
Step 3
Then let cool for 1 minute. Then pour hot milk into the flour mixture and stir until smooth. Place the pot on the stove again and cook for 2-3 minutes, stirring constantly, until thickened.
Step 4
Remove from heat, stir in paprika, nutmeg and salt. Add the yolks one at a time to the mixture, stirring each time until smooth.
Step 5
Transfer the mixture from the saucepan to a bowl and leave to cool to room temperature. Beat the egg whites with a mixer until crisp.
Step 6
Gently add the whipped protein into the cooled mixture: first, transfer about a quarter, then in two steps - the remaining volume, gradually adding coarsely grated gruyere and stirring slightly.
Step 7
Place a baking sheet in the bottom third of the oven and preheat to 200 ° C. Lubricate the souffle molds with oil. Pour some Parmesan into each pan so that it covers the bottom and sides.
Step 8
Pour the protein-cheese mixture on top of the parmesan. Fill the molds only 3/4 full as the soufflé needs space to rise.
Step 9
Place the tins on a baking sheet in the oven and immediately reduce the temperature to 190 ° C. Bake for about 25 minutes. The soufflé is done when it rises and is golden brown.
Step 10
Do not open the oven to check the doneness for at least the first 20 minutes of baking. Serve the finished soufflé immediately to the table, otherwise the dish will fall off.
