Cheese Soufflé

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Cheese Soufflé
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Health Score:
Health Score
6,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
137
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie137 kcal(7 %)
Protein6.13 g(6 %)
Fat9.47 g(8 %)
Carbohydrates6.07 g(4 %)
Sugar added0 g(0 %)
Roughage0.02 g(0 %)
Vitamin A95.3 mg(11,913 %)
Vitamin D0.98 μg(5 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.38 mg(3 %)
Vitamin B₆0.02 mg(1 %)
Folate13.47 μg(4 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.57 μg(1 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C0.54 mg(1 %)
Potassium61.25 mg(2 %)
Calcium61.9 mg(6 %)
Magnesium3.44 mg(1 %)
Iron0.2 mg(1 %)
Iodine24.52 μg(12 %)
Zinc0.13 mg(2 %)
Saturated fatty acids5.5 g
Cholesterol75.67 mg
Author of this recipe:

Ingredients

for
1
Ingredients
softened Butter (for the mold)
180 grams
goat cheese (such as Pecorino)
1 handful
3
4
60 grams
60 grams
350 milliliters
Pepper (freshly ground)
Nutmeg (freshly grated)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Grease the baking pan with the butter.

2.

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. 

3.

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.

4.

Serve the soufflé immediately.