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Parmesan soufflé

Preparation : 20 min Resting : -
Cooking : 15 min Equipment :
Difficulty :
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Serves 4 :
6 eggs
1 tbsp butter 
1 ¼ cup of water 
1 ¼ tbsp of parmesan
2 tbsp all purpose floor
1Grate the parmesan using the parmesan disc or, failing that, the 2-mm grating disc, and set aside.
2Make a roux: melt the unsalted butter in a saucepan over a 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.
3Boil over a high heat for 3 minutes, still stirring constantly. Fold in the grated parmesan.
4Preheat the oven to 355°F (gas mark 4). Separate the eggs.
5Draw aside the saucepan and gently fold the egg yolks into the preparation one by one.
6Allow to cool.
7Whisk 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.
Chef’s tip

Serve the soufflés on a bed of mache lettuce or mixed salad leaves.


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