Cheese souffl\u00e9 recipe for 6 people:<\/h2>\n
-150g of grated cheese (gruyere+emmental)<\/span><\/b>
\n-5 eggs<\/span><\/b>
\n-50g of butter<\/span><\/b>
\n-50g of flour<\/span><\/b>
\n-400ml of semi-skimmed milk<\/span><\/b>
\n– salt, pepper, nutmeg<\/span><\/b><\/p>\n

Instructions:<\/h2>\n

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\nStart by grating the cheeses. You can use Emmenthal or Gruyere cheese or both! Gruyere is the one without holes…<\/i>
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*<\/i><\/a><\/div>\n<\/i><\/a><\/div>\nPut the butter in a saucepan over moderate heat. Melt and foam it. Add the flour.<\/i><\/div>\n<\/i><\/a><\/div>\nMix well with a hand whisk. <\/i><\/div>\n<\/i><\/a><\/div>\nAdd milk and mix briskly. <\/i><\/div>\n<\/i><\/a><\/div>\nThe lumps will quickly disappear with the whisk! Let cook again over moderate heat and bring to a boil. <\/i><\/div>\n<\/i><\/a><\/div>\nRemove from heat and add egg yolks one at a time, stirring each time. Put the egg whites in a bowl where they will be beaten until they are stiff. <\/i><\/div>\n<\/i><\/a><\/div>\n<\/i><\/a><\/div>\nAdd grated cheese, salt, pepper and grated nutmeg. <\/i><\/div>\n<\/i><\/a><\/div>\n**<\/i><\/a><\/div>\nWhip the egg whites until stiff (egg whites rise better when they are at room temperature!). Add some of the egg whites to the cheese mixture, mixing with a spatula, lifting the dough so they don’t fall out too much. <\/i><\/div>\n
<\/i><\/a><\/div>\nAdd the remaining whites. If the whites fall a little, it’s not a bad thing because if they stay perfect, the souffl\u00e9 is more likely to deflate after baking. <\/i><\/div>\n<\/i><\/a><\/div>\nGenerously butter the souffl\u00e9 dish. <\/i><\/div>\n<\/i><\/a><\/div>\nThen apply grated cheese to the butter by hand. This will create a delicious crust on the side of the souffl\u00e9 and it will come off by itself when served. <\/i><\/div>\n<\/i><\/a><\/div>\n*
Pour the souffl\u00e9 batter into the pan. <\/i><\/div>\n
Put the dough in the mould and leave it <\/i>in the refrigerator<\/i> until it’s time to cook, knowing that you need to leave at least 1 hour to create a thermal shock that will allow the souffl\u00e9 to swell better. You can leave the souffl\u00e9 in the fridge for the afternoon to cook it in the evening, it will be even bigger! <\/i><\/div>\n
*<\/i><\/a><\/div>\n**To cook, put in the oven at 180\u00b0C for 45 minutes. Serve immediately with a salad.<\/i><\/div>\n* <\/div>\n
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Souffl\u00e9 au Fromage<\/h2>\n
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Voici une recette de souffl\u00e9 au fromage. On pense souvent \u00e0 tort que c\u2019est un plat difficile. Mais c\u2019est en r\u00e9alit\u00e9 tr\u00e8s simple et de plus on peut pr\u00e9parer la p\u00e2te dans la journ\u00e9e pour la cuire le soir sans aucun risque de perdre le beau volume. Il suffit donc de verser la p\u00e2te pr\u00e9par\u00e9e dans le moule puis de s\u2019occuper du reste du d\u00eener ou bien des convives, puis de mettre au four 45 minutes avant de passer \u00e0 table! Par contre, le souffl\u00e9 ne souffre pas l\u2019attente et doit \u00eatre servi tout de suite. Simplement d\u00e9licieux avec une salade!<\/span><\/div>\n
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