Parmesan Souffle

Product Used

  • 4 eggs
  • 3/4 tbsp parmesan
  • 3 tsp unsalted butter
  • 1 1/2 tbsp all purpose flour
  • 3/4 cup hot water

Recipe Instructions

Grate the parmesan using the parmesan disc or, failing that, the 2-mm grating disc, and set aside. Make a roux: melt the unsalted butter in a saucepan over low heat and add the flour, stirring quickly with a wooden spoon. Lower the heat and continue stirring until the flour is cooked and the mixture begins to thicken. Gradually add the hot water, stirring constantly. Boil over high heat for 3 minutes, still stirring constantly. Fold in the grated parmesan. Preheat the oven to 355F (gas mark 4). Separate the eggs. Draw aside the saucepan and gently fold the egg yolks into the preparation one by one. Allow it to cool. Whisk the egg whites for 5 minutes until stiff, using the egg whisk. Gently fold into the cooled mixture and season with pepper. Divide between buttered ramekins. Bake in the oven for 15 minutes and serve immediately.

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