Cheese soufflé

4 servings

30 minutes

Cheese soufflé is an exquisite representative of French cuisine, combining lightness and rich flavor. This dish originated in France in the 18th century and has since become a symbol of culinary mastery. Made with parmesan, eggs, and milk, it features a delicate texture and a subtle nutty aroma of nutmeg. During baking, the soufflé develops a golden-brown crust while maintaining its softness inside. It pairs wonderfully as a standalone dish or with light salads, creating a harmony of flavors. It is the perfect choice for those who appreciate the refinement of French gastronomy.

Energy value per serving

• Calories: 601.3
• Proteins: 28.2g
• Fats: 43.5g
• Carbohydrates: 22.6g

Ingredients

• Parmesan cheese: 150 g
• Butter: 100 g
• Wheat flour: 100 g
• Milk: 0.25 l
• Nutmeg: pinch
• Chicken egg: 6 pc
• Ground red pepper: to taste
• Salt: to taste

Cooking steps

1. Grate the cheese finely, melt the butter, add the flour and sauté until light brown, gradually pour in the milk and boil for 2 minutes, then add the grated cheese with egg yolks and spices to taste.

   Required ingredients:

   • Parmesan cheese: 150 g
   • Butter: 100 g
   • Wheat flour: 100 g
   • Milk: 0.25 l
   • Nutmeg:  pinch
   • Chicken egg: 6 pieces
   • Ground red pepper:  to taste
   • Salt:  to taste

2. Carefully mix the entire mass with the whipped egg whites, grease 4 souffle molds with butter and sprinkle with grated cheese, fill them with the mixture, and bake in a preheated oven at 200 degrees Celsius for about 20 minutes until golden brown.

   Required ingredients:

   • Butter: 100 g
   • Parmesan cheese: 150 g

3. Serve the soufflé with small portions of salad instead of cheese.

   Required ingredients:

   • Parmesan cheese: 150 g