60g grated Gruyere 50g butter 60g flour 20cl milk 3 eggs salt and pepper nutmeg
Calculate the time at which the soufflé will be served so that it does not deflate before being served. Make a béchamel sauce with the butter, milk, flour and cheese. Separate the yolks and whites of the eggs. Beat the egg whites until they are stiff. Off the heat, add the grated cheese, the 3 egg yolks whilst mixing and at the last moment add the whites. Fold the whites into the mixture. Grease and flour the soufflé moulds. Pour the mixture into the moulds. Place in a preheated oven at 200°C . Serve straight away.
Comments on this recipe
trés bonne la recette mais je voudrais bien du fromage corse le brocciu pour faire un essai comment je peut avoir ce fromage brocciu??? une reponse SVP merci en avence marie-rose