A delicate soufflé that rises in the oven, made by folding stiffly beaten egg whites into a batter based on a cheese sauce. Serve it as an impressive starter or a light main course for a special occasion.
Melt the butter, add the flour, and cook for a few minutes. Gradually add the milk, stirring until you have a smooth béchamel.
Remove the béchamel from the heat. Add the grated cheese, egg yolks, salt, and black pepper, then stir to combine.
In a separate bowl, beat the egg whites to stiff peaks.
Gently fold the beaten egg whites into the cheese mixture. Fill greased soufflé ramekins three-quarters full.
Bake in a preheated oven until the soufflé has risen well and the top is golden. Caution: Do not open the oven door during baking.
Important: Beat the egg whites to stiff peaks and gently fold them into the cheese mixture. Stirring too vigorously will deflate them and keep the soufflé from rising. Avoid opening the oven door during baking, or the soufflé may collapse. Contains allergens: egg, dairy (cheese, butter, and milk), and wheat (flour/gluten).
Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı. Pişirirken evin her tarafı kokladı, komşular bile sordu. Doğum günü için denedim, davetliler çok beğendi.
Karıştırırken fazla çırpmışım, dokusu sertleşti. Ölçüleri göz kararı yaptım, biraz tuzlu oldu. İlk denemede pişirme kabını yanlış seçtim, altı yapıştı.
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