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.
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.
- Parmesan (Parmigiano Reggiano): 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.
- Butter: 100 g
- Parmesan (Parmigiano Reggiano): 150 g
3
Serve the soufflé with small portions of salad instead of cheese.
- Parmesan (Parmigiano Reggiano): 150 g
