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Parmesan soufflé
| Preparation : 20 min | Resting : - |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 4
:
| 3 | eggs |
| 15 | g of butter |
| 150 | ml of water |
| 120 | g of parmesan |
| 1 | tsbp of plain floor |
| 1 | Grate the parmesan in the midi bowl with the parmesan grater or, failing that, the 2-mm grater disc. Set aside. |
| 2 | Make a roux* by melting the butter in a saucepan over a low heat and adding the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat, stirring continuously. As soon as the mixture starts to thicken, gradually add the hot water, still constantly stirring. Simmer for 3 minutes over a high heat, stirring constantly. Stir in the grated parmesan. |
| 3 | Preheat your oven to 180 °C (gas mark 4). |
| 4 | Separate the eggs. |
| 5 | Gently incorporate the egg yolks into the mixture away from the heat, adding them one by one. |
| 6 | Allow to cool. |
| 7 | Put the egg whites in the main bowl fitted with the whisk and beat for 5 minutes, remembering to remove the pusher before you begin. |
| 8 | Fold the egg whites gently into the cooled mixture. Season with pepper. |
| 9 | Divide the mixture between the ramekins. Bake for 15 minutes and serve immediately. |
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