Three-cheese souffle
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184 rates
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
4 people
2 tbsp plain flour
0.5 tsp ground nutmeg
1 pinch salt
1 pinch pepper
100 g of Comté cheese
100 g parmesan
100 g mature cheddar
20 g butter
1 knob butter
300 ml whole milk
6 eggs
Associated products
RECIPE STEPS
1
Heat the oven to 180°C.
2
Dice the cheeses.
Place all the cheese into the metal bowl and run the program.
- 100 g of Comté cheese
- 100 g parmesan
- 100 g mature cheddar
Expert
00:30 / 15 / __°C
3
If necessary, scrape down the wall of the bowl.
Add all of the ingredients and run the program.
- 2 tbsp plain flour
- 0.5 tsp ground nutmeg
- 1 pinch salt
- 1 pinch pepper
- 20 g butter
- 300 ml whole milk
Expert
08:00 / 4 / 100°C
4
Separate the egg whites from the yolks.
Run the program and add the egg yolks one by one through the cap opening.
- 6 eggs
Expert
01:00 / 4 / 100°C
5
Transfer the mixture to a bowl and set aside to cool.
6
Wash the metal bowl and dry thoroughly.
7
Fit the whisk in a clean and dry metal bowl. Place the egg whites into the bowl with a pinch of salt.
Remove the cap (to allow as much air as possible into the egg whites) and run the program.
- 1 pinch salt
- 6 eggs
Beaten egg whites
05:00 / 5 / __°C
8
Gently fold the egg whites into the cheese mixture.
9
Butter a large ramekin or ovenproof dish. Pour in the prepared mixture and bake for about 30 minutes.
- 1 knob butter
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
