First a soufflé, much easier to make than you might think, just watch the cooking; you can make it with other cheeses, even blue, but also many other ingredients, for dessert it is famous, it's the same principle, sweet instead of salty.
His only flaw:he doesn't wait!
Beaufort soufflé
– Butter 100g
– Flour 0.80g
– Milk 1/2 l
– 150g Beaufort cheese
– 6 eggs
– Nutmeg
– Pepper, salt
In a saucepan over low heat,
melt 80g of butter and 80g of flour, mixing with a wooden spoon.
Wet with 1/2 l of milk without stopping stir for 10 minutes so that the flour is well cooked.
Off the heat, add 100g of grated Beaufort cheese to the pan,
mix well,
season with pepper,
adjust the seasoning with salt,
add a grated nutmeg.
Then add 6 egg yolks, mix evenly.
Butter a soufflé mold large enough so that the preparation fills it only about two-thirds of its height.
Make the 50g of grated Beaufort cheese adhere to the butter.
Beat the 6 egg whites until very stiff.
Add the whites to the contents of the saucepan, delicately so as not to reliquify them .
Pour into the mold and put in the oven for 20 minutes, to check the cooking, push a thin spatula or the blade of a knife into the soufflé, it must come out neat and clean, at this point it is cooked.
Serve immediately, the soufflé must be waited for, it cannot itself wait.
