Nutrition Facts
4 servings
4
Recipe for Bear Garlic and Appenzeller Soufflé
A very spring-like soufflé! A small patch in my garden where I have been growing wild garlic for three years now, and where it has acclimatized very well, allows me the pleasure of cooking with it without having to search for it in the woods.
Ingredients
50 organic whole milk
50 cornstarch
40 butter 10 g to grease the molds
1 good handful of wild garlic leaves (50 g or about a dozen leaves)
4 extra fresh organic whole eggs
1 pinch nutmeg
4 pinches fine salt
1 pinch ground white pepper
Directions
1
Wash and dry the wild garlic leaves. Preheat the oven to 180°C (350°F). Prepare the molds. Butter and flour 4 individual molds or one large soufflé mold, then place them in the refrigerator.
2
Grate the cheese. Chop the wild garlic leaves.
3
Melt the butter in a saucepan. Add the flour and cook for 2 minutes over low heat, stirring constantly with a whisk. Pour in the milk while continuing to whisk to avoid lumps and let it thicken to obtain a béchamel sauce. As soon as the mixture begins to boil, remove it from the heat, season with salt and pepper, add a bit of nutmeg, and let it cool.
4
Separate the egg whites from the yolks. Incorporate the beaten yolks into the béchamel. Add the grated cheese and the wild garlic. Mix everything together. Whip the egg whites until firm with a pinch of salt. Fold in 2 tablespoons of the whipped egg whites to the mixture and gently mix with a spatula. Then add the rest of the whipped egg whites and mix again gently. Season with salt and freshly ground pepper.
5
Pour the mixture into the molds and bake for 30 minutes for individual molds (and 40 minutes for a large soufflé mold). Do not open the oven door during baking! The gentler the baking, the better the soufflé will be. If you heat it too high, the soufflé will flatten when it comes out because it will be filled with steam.
6
To finish, serve immediately after taking it out of the oven (don't we say: guests wait for the soufflé, but the soufflé does not wait...). Accompany with a green salad. Enjoy your meal!
Ingredients
Ingredients
50 organic whole milk
50 cornstarch
40 butter 10 g to grease the molds
1 good handful of wild garlic leaves (50 g or about a dozen leaves)
4 extra fresh organic whole eggs
1 pinch nutmeg
4 pinches fine salt
1 pinch ground white pepper
Directions
Directions
1
Wash and dry the wild garlic leaves. Preheat the oven to 180°C (350°F). Prepare the molds. Butter and flour 4 individual molds or one large soufflé mold, then place them in the refrigerator.
2
Grate the cheese. Chop the wild garlic leaves.
3
Melt the butter in a saucepan. Add the flour and cook for 2 minutes over low heat, stirring constantly with a whisk. Pour in the milk while continuing to whisk to avoid lumps and let it thicken to obtain a béchamel sauce. As soon as the mixture begins to boil, remove it from the heat, season with salt and pepper, add a bit of nutmeg, and let it cool.
4
Separate the egg whites from the yolks. Incorporate the beaten yolks into the béchamel. Add the grated cheese and the wild garlic. Mix everything together. Whip the egg whites until firm with a pinch of salt. Fold in 2 tablespoons of the whipped egg whites to the mixture and gently mix with a spatula. Then add the rest of the whipped egg whites and mix again gently. Season with salt and freshly ground pepper.
5
Pour the mixture into the molds and bake for 30 minutes for individual molds (and 40 minutes for a large soufflé mold). Do not open the oven door during baking! The gentler the baking, the better the soufflé will be. If you heat it too high, the soufflé will flatten when it comes out because it will be filled with steam.
6
To finish, serve immediately after taking it out of the oven (don't we say: guests wait for the soufflé, but the soufflé does not wait...). Accompany with a green salad. Enjoy your meal!
Notes
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EN