Classic Cheese Soufflé
4 servings
60 minutes
Classic cheese soufflé is a true embodiment of French culinary sophistication. Its history dates back to the 18th century when haute cuisine masters sought ways to transform ordinary ingredients into airy wonders. Delicate, light, with an appetizing golden crust, this dish combines the richness of raclette cheese and the refinement of nutmeg. Béchamel gives it a velvety texture, while whipped egg whites ensure perfect fluffiness. Serving with roasted cherry tomatoes adds a refreshing tang, creating a harmonious contrast of flavors. Cheese soufflé is perfect for festive dinners, romantic evenings, or simply enjoying the true gastronomic magic of France.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Place the tomatoes in a baking dish or on a baking sheet in a single layer, drizzle with olive oil and balsamic vinegar. Set aside.
- Olive oil: 20 ml
- Balsamic vinegar: to taste
- Cherry tomatoes: 250 g
3
Prepare souffle molds with a capacity of 200 ml. Grease them with butter, sprinkle with flour, and shake off the excess.
- Butter: 25 g
- Wheat flour: 30 g
4
For béchamel sauce, melt butter in a deep saucepan.
- Butter: 25 g
5
Pour flour into the oil and mix thoroughly to avoid lumps.
- Wheat flour: 30 g
6
Gradually pour in the milk, stirring constantly. Bring the sauce to a boil and cook over medium heat, stirring continuously, for 2-3 minutes until thickened.
- Milk: 300 ml
7
Remove the béchamel sauce from heat, stir in grated cheese and nutmeg. Add salt and let it sit for a few minutes.
- Raclette cheese: 150 g
- Nutmeg: to taste
- Salt: to taste
8
Separate the egg white from the yolk. Mix the yolk into the béchamel.
- Chicken egg: 1 piece
9
Whip the egg whites to a stiff peak, fold a spoonful into the sauce, and then add the rest.
10
Transfer the mass to the prepared mold and dry the edges of the mold to ensure the souffle rises evenly.
11
Place the souffle molds on a baking tray. Put the souffle and the baking dish with tomatoes in the oven for 15-20 minutes, until the souffle rises and turns golden.
12
Serve the cheese soufflé with baked tomatoes.
