Cheese soufflé

  •  Download PDF

Preparation

20 g butter
30 g flour
3 dl milk
75 g grated Parmesan
3 egg yolks
50 g diced vegetables (brunoise): celeriac, carrot, kohlrabi, leek, onion, etc.
Salt
Pepper
3 egg whites
1 tip of knife baking powder
Melt the butter in a pan, add the flour and cook gently, then stir in the milk and simmer until the sauce thickens. Remove the pan from the cooking zone and stir in the cheese. Allow the sauce to cool.
Start the recipe. Appliance preheats. Grease the soufflé dish with butter.
Mix the egg yolks and diced vegetables with the cooled sauce and season. Beat the egg whites with the baking powder until stiff, then gently fold them into the soufflé mixture. Put the soufflé mixture into the dish.
Put the dish on to the wire shelf at level 2 of the preheated cooking space. Press OK to continue. Top/bottom heat humid 200 °C, 30 minutes.

Tips

  • You can replace the diced vegetables with diced ham. The cheese soufflé can also be baked in several small dishes. The cooking time would then have to be reduced accordingly.
  • The cheese soufflé can also be baked in several small dishes. The cooking time would then have to be reduced accordingly.
  • Soufflé dish, Ø 20 cm
  • Wire shelf
Quantity Ingredient
20 g butter
3 egg yolks
50 g diced vegetables (brunoise): celeriac, carrot, kohlrabi, leek, onion, etc.
3 dl milk
75 g grated Parmesan
Pepper
3 egg whites
Salt
1 tip of knife baking powder
30 g flour

Customer reviews (1)

  • Monika E.

    Customer review in German

    Wunderbar!

    July 20, 2015

    Habe den Soufflee mit Schinkenwürfel gemacht, er ist doppelt so hoch aufgegangen...sehr fein!

    Translate text