Cheese Soufflè is a very elegant dish of the French culinary tradition that can be both sweet and savory.
The cheese soufflé is not as complex as it may seem, in fact, it is made with simple ingredients such as butter, flour, milk and egg yolks, all combined with whipped egg whites and flavored with the addition of Parmesan and Grated Emmentaler.
- 40 gr of Butter
- 100 gr of Parmigiano Reggiano cheese
- 200 gr of Grated Emmentaler cheese
- 80 gr of Flour 00
- 250 ml of Whole milk
- 3 Eggs
- 1 pinch of Nutmeg
- Extra virgin olive oil
- Black pepper
For the cheese soufflé, prepare the béchamel: Melt the butter in a pot and add the flour; mix the mix with a whisk trying not to make lumps. Then add the milk and, continuing to mix, let it thicken, then add the nutmeg, salt, and pepper.
Apart from grating Parmesan and Emmentaler and add them to the béchamel. Finally, add the egg yolks of the 3 eggs and mix well to mix all the ingredients.
Transfer the mixture to a basin and let it cool.
Meanwhile, whisk the egg whites and gently incorporate them into the mixture, moving a trowel from the bottom up.
Now brush the molds with olive oil and fill them for 2/3 with the dough, then bake in preheated oven at 160 degrees for 35 minutes.
When the cheese soufflé are ready, turn off the oven and let it rest for 2-3 minutes, after which remove the soufflé cheese and serve immediately, still hot.