Cheese Soufflé
Got an event to celebrate, Champagne already in the fridge, but you don't have any ideas for cooking? Try our recipe for cheese soufflé for a surprising match!
CHEESE SOUFFLÉ RECIPE
Preparation: 35 mins | Cooking time: 20 mins | Serves: 4
INGREDIENTS:
• 120g grated Emmental cheese
• 4 eggs
• 300ml milk
• 50g butter
• 50g flour
• Grated nutmeg
INSTRUCTIONS
1. Preheat the oven to 180 °C, then separate the egg whites from the yolks
2. Melt the butter in a saucepan. Pour in the flour in one go and stir for 2 minutes
3. Add the milk to the batter and mix until the mixture is smooth and thick.
Sprinkle with a little nutmeg.
4. Take the pan off the heat and add the egg yolks.
Stir briskly: it is important to prevent the eggs from cooking.
5. In a bowl, beat the egg whites with an electric mixer.
Gently fold them into the previous mixture, then add the grated cheese.
6. Pour your mixture into 4 ramekins that you have previously buttered.
Put them in the oven for 15 to 20 minutes. They should be well puffed up and golden on top.
7. Don't wait too long before serving the soufflés, as they may fall apart. Enjoy!
A DISH TO MATCH WITH A BLANC DE BLANCS CHAMPAGNE: A GUARANTEED SUCCESS!
Cheese soufflé is a classic for a reception or party. With its light, buttery and creamy flavours, an explosion of taste and sensation is evident from the first bite. A Champagne is an ideal match for a cheese soufflé. Thanks to its fine bubbles, it refreshes and awakens the palate. Blanc de blancs Champagnes, in particular, reveal fine aromas of lemon, apricot, peach, hazelnut, as well as buttery notes reminiscent of a fresh croissant. This is the perfect way to enhance the flavours of cheese soufflé. Surprise your guests with this sparkling pairing!
THE SECRETS OF A FLUFFY SOUFFLÉ
- Choose ramekins with straight edges and smooth sides. Butter them evenly, or add a little flour.
- Ensure your béchamel sauce is not lumpy: Don't stop whisking!
- Well-beaten egg whites: The whites should be at room temperature before beating. A pinch of salt will make them firmer.
- Only fill the moulds to 3/4 of their height.
- Preheat your oven with the baking tray. As the soufflé is pushed through the base of the mould, it will rise better from the start.
- Do not open the oven door while baking whatever you do! This is the best way to make your soufflé deflate!
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