Cheese soufflé with nutmeg
2 servings
25 minutes
Cheese soufflé with nutmeg is an exquisite dish of Italian cuisine, captivating with its airy texture and delicate flavor. Originating from French gastronomy, soufflé has become popular worldwide and gained a special charm in Italy thanks to quality cheeses. The light 'Lambert' cheese harmonizes perfectly with a soft creamy sauce enriched with nutmeg. The spice's piquancy adds depth to the flavor, creating a refined aftertaste. Rising in the oven, the soufflé transforms into a tender cloud that melts in the mouth. It is perfect as an elegant appetizer or light dinner accompanied by a glass of white wine. Served hot, straight from the oven to preserve its airiness and rich aroma.
1
Melt butter in a saucepan. Fry the flour in it until golden.
- Butter: 50 g
- Wheat flour: 50 g
2
Gradually add milk while continuously stirring.
- Milk: 1 glass
3
Bring to a boil over medium heat; cook for another 1-2 minutes until thickened.
4
Reduce the heat, add cheese, nutmeg, and stir until melted.
- Lambert light cheese 15% fat: 150 g
- Nutmeg: pinch
5
Remove from heat. Whisk the egg yolks and add them to the cheese.
- Chicken egg: 2 pieces
6
In a small bowl, beat the egg whites into a stiff foam. Pour them into the mixture.
7
Pour into greased molds and bake for 20-25 minutes at 170-176°C.
