Cheese Soufflé
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,939 cal. | (92 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 145 g | (125 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 128.6 μg | (214 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 225 μg | (75 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 74.2 μg | (165 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,239 mg | (31 %) | ||
| Calcium | 1,865 mg | (187 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 86.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 1,198 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- softened butter (for the mold)
- 180 grams Goat cheese (such as Pecorino)
- 1 handful Watercress
- 3 garlic cloves
- 4 eggs
- 60 grams butter
- 60 grams Pastry flour
- 350 milliliters milk
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Grease the baking pan with the butter.
Finely grate the cheese. Rinse the watercress, shake dry, and chop finely. Peel the garlic and put through a press. Separate the eggs, and beat the egg whites until glossy and stiff.
Melt the butter in a saucepan over low heat. Sift the flower over it, and whisk until the mixture foams slightly. Slowly incorporate milk, and stir well ensuring there are no lumps. Let it simmer 15 minutes, until it thickens. Season with salt, pepper, and nutmeg. Remove from the heat. Add the cheese, watercress, and garlic into the sauce. Gradually add the egg yolks, stirring until thoroughly combined. Carefully fold in the egg whites and transfer the mixture into a soufflé dish. Bake on the lower rack for 45 minutes.
Serve the soufflé immediately.
