Description
Warm and delicate appetizer for cheese lovers! Serve immediately from the oven! The original recipe used the blue Roquefort cheese, but it is optional. I was made of cheese.
Ingredients
-
Cheese
90 g
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Cream
20 g
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Butter
20 g
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Flour
20 g
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Milk
200 ml
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Chicken egg
2 piece
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Salt
-
Black pepper
Cooking
Let's start with the fact that coat portions of the molds with butter and pricipe them with flour. Divide the eggs into yolks and whites and turn on to preheat the oven at 210 gr. I want to note that this amount of ingredients is for two molds with a diameter of 9 cm, I got 12 that such a tiny (diameter 3 cm).
Melt the butter (20 g) over low heat and add the flour (20 g).
Mix well and begin to gradually introduce milk (the fire can be increased to medium).
Cook until polugustoe sauce, season with salt and pepper and leave in the switched-off ring stove, that he gets cold.
Mix grated cheese with cream and melt over medium heat, stirring constantly.
Then gradually into the cheese mass to enter the sauce...
... and two egg yolks. Remove the resulting dough from heat.
Beat egg whites until stable peaks...
... and add half to the dough. Gently, from the bottom up, stir with a spatula.
Then add the remaining half of the protein and repeat the procedure.
Spread the dough in molds (it is better not to fill them completely, since the batter will rise strongly).
And in the oven for 15-20 minutes. I have small ramekins so the soufflé was ready in 12 minutes.
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