Ingredients
serves 4
- butter for the bottom of the dish
bechamel sauce:
- 300 mL of milk
- 50 g of butter, cut into pieces
- 50 g of flour
- 1/2 a tsp of salt
- pepper from a mill
- a little nutmeg
soufflé mixture:
- 150 g of freshly grated Gruyère
- 4 egg yolks
- 4 egg whites, beaten with a 1/4 tsp of baking powder
- 1 soufflé dish of 1.5 L capacity, approx. 20 cm Ø
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 For the béchamel sauce: whisk together the milk, butter and flour in a stainless steel pan and bring to the boil on a medium heat, stirring all the time. On a low heat, reduce to a thick sauce for a further 5-10 mins. and season.
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2 For the soufflé: mix the cheese into the hot sauce and allow to cool a little. Mix in the egg yolk. Carefully mix in the beaten egg white in two halves and then immediately transfer the mixture into the soufflé dish .
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3 Bake for 35-45 mins. in the lower half of the oven, preheated to 200°C. Serve immediately.
Preparation hint
The guests should always be waiting for the soufflé, never the other way round! Only butter the bottom of the dish. In this way the soufflé will rise up more regularly and keep its shape longer during serving. The soufflé can be baked in individual portion dishes if so desired. In this case the dishes should only be 2/3 full. The baking time is reduced to about 20-30 mins. Replace the Gruyère partially or wholly by Sbrinz or another hard or semi-hard cheese. According to taste, the soufflé mixture can be enriched by adding 2 tbs of chopped herbs, such as chives, parsley or basil. According to taste, sprinkle the bottom of the dish with finely diced, blanched vegetables, ham or nuts. According to taste, season with a little paprika, caraway seed or powdered cloves.
Bon
Appétit
Appétit
