An elegant soufflé that rises in the oven, made by whipping egg whites to snowy peaks and combining them with a batter made from a cheese sauce. It's served at special occasions as an impressive starter or a light main course.
Melt the butter, add the flour, and cook for a few minutes, then gradually add the milk, stirring until you get a smooth béchamel.
Remove the béchamel from the heat and mix in the grated cheese, egg yolks, salt, and black pepper.
In a separate bowl, beat the egg whites until they form stiff peaks.
Gently fold the beaten egg whites into the cheese mixture, then fill greased soufflé molds three-quarters full.
Bake in a preheated oven until the soufflé puffs up nicely and turns golden on top. Caution: do not open the oven door while baking.
Important: Whip the egg whites to stiff peaks and gently fold them into the cheese mixture; rough mixing knocks out the air and prevents the soufflé from rising. Don't open the oven door often while it bakes, otherwise the soufflé will deflate. Allergen: contains egg, dairy (cheese, butter, milk) and wheat (flour, gluten).
Greasing the inside edges of the soufflé molds with vertical brush strokes helps the batter cling to the mold and rise evenly; serve the soufflé the moment it comes out of the oven — it starts deflating within minutes.
Admin DadaGastro · verified in test kitchenÇocuklar 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.
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