Cheese soufflé
It is a total myth that it is difficult to prepare a cheese soufflé, you just need to hold your nerve and not open the oven door before the soufflé is ready to serve.
Ingredients
- 4 eggs, separated
- 150 g Gruyère cheese, finely grated
- 4 tbsp flour
- 2 tbsp butter
- 250 ml milk
- salt and white pepper, a pinch of ground nutmeg
- optional: if wanted, add a tbsp of green pepper corns to the mixture before baking, adds a nice zing but is not recommended if you prefer a less spicy and smooth soufflé.
Method
- Butter a suitable oven-proof dish (with straight sides) and set aside. In a saucepan melt the butter, add seasoning and the flour while whisking. When combined add the milk and whisk until you get a smooth, fairly thick sauce. Remove pan from heat, add yolks one by one, beat in well. Mix in the grated cheese. Set aside to cool. Preheat the oven to 190 °C. Whisk the egg whites until stiff. Fold egg whites into cooled cheese mixture, pour into buttered baking dish (size such that it is half full before baking). Bake for 25 minutes and serve immediately – it will collapse when standing (but will still taste nice lukewarm or even cold, though a bit more compacted than fresh from the oven).