French Market Recipe 2025 40
Souffle à l’Emmental
Emmental Cheese souffle
Ingredients for 4 people
- 40g French Butter
- 50g Flour
- 450ml Milk
- 4 Egg yolks
- 4 Egg whites beaten stiff
- 175g grated Emmental
- Salt and pepper
Directions:
- Butter the inside of a circular soufflé dish (high, straight sided baking dish)
- Grate the cheese
- Preheat oven to 180C
- Separate egg whites carefully from yolks, any yolk in mixture will stop it from rising
- Put egg whites in a large, round and completely dry mixing bowl
- Beat the egg whites with an electric whisk until completely stiff
- Check that the mixture stands up in stiff peaks when you pull out the whisk.
- Heat the butter in a saucepan and stir in the flour with a wooden spoon.
- Add the milk gradually and stir until smooth and thick.
- Season with salt and pepper.
- Allow mixture to cool to lukewarm
- Add egg yolks, one by one, beating hard after each addition until the yolk is completely mixed in
- Stir in the cheese
- Lightly fold in the stiffly beaten egg whites and pour into a
- Spoon mixture into the buttered souffle dish, ¾ full, leave space for soufflé to rise
- Bake at 180 C degrees for 15 minutes
- Increase the heat to 210 C and bake for another 10 minutes.
Serve with a glass of Valmoissine Ardeche Chardonnay available at our French Market shop or order online at www.frenchmarket.co.za.
Bon Appétit