Cheese soufflé is a classic dish that always impresses guests. This easy recipe will allow you to make a delicious, light, and airy soufflé with a melting texture inside and a golden crust outside. Perfect for a light meal or as an appetizer, this dish combines the richness of cheese with the lightness of beaten egg whites.
Preheat the oven to 180°C (350°F).
Melt 30 g of butter, add the flour, mixing well over low heat, then pour in the cold milk all at once. Bring to a boil while stirring constantly. Add salt and pepper. Cook for 1 minute while stirring, then remove from heat.
Butter the pan. Crack the eggs, separating the whites from the yolks.
Incorporate the grated cheese into the sauce in small amounts while whisking vigorously, then add the egg yolks.
Add a pinch of salt to the egg whites and whip them until stiff peaks form. Incorporate one tablespoon by whisking, then gently fold in the rest without beating or whisking.
Finally, pour into the mold and bake for 30 minutes without ever opening the oven door.
0 servings
4
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