
CHEESE SOUFFLÉ
100 gr butter, 100 gr flour, ½ l. milk, 125 gr Gruyère cheese, 6 eggs, S & P
Preheat oven thermostat 6 (350°F), butter the soufflé dish or the ramekins
Make a very thick bechamel sauce: Melt the butter, add the flour, mix well then add the milk gradually, let it thicken. Add grated gruyere, let cool a little. Salt and pepper ... Little salt because the cheese is already a bit salty ...Add the yolks
Whisk the whites, then add them in 2 portions, mixing gently.
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