Ingredients :
- 30 g of butter
- 250 ml of milk
- 150 g of grated cheese (Gruyère, Comté, or other hard cheese)
- 3 eggs, separated
- 2 tablespoons of cornstarch (cornstarch)
- 1 pinch of nutmeg (optional)
- Salt and pepper to taste
- Butter and grated cheese for the mold
Preparation :
1. Preheat the oven to 180°C (350°F). Butter a soufflé mold and sprinkle it with grated cheese to prevent the soufflé from sticking.
2. Melt the butter in a saucepan over medium heat. Add the cornstarch and mix well to form a roux. Cook for about 1 minute without browning.
3. Pour in the milk gradually, whisking constantly to avoid lumps, until you have a thick, smooth sauce. Remove from the heat and stir in the grated cheese. Stir until completely melted. Season with salt, pepper, and nutmeg.
4. Separate the eggs and beat the whites until stiff. Add the egg yolks one by one to the cheese sauce, mixing well.
5. Gently incorporate the egg whites into the cheese mixture, lifting the mass so as not to break the whites.
6. Pour the mixture into the buttered mold and bake immediately. Cook for 25 to 30 minutes, until the soufflé is nicely puffed and golden. Do not open the oven door during cooking to prevent the soufflé from falling.
7. Serve immediately, as the soufflé settles quickly once removed from the oven.
1200 cals whole meal, 300 per serving.
