Cheese Souflee
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- butter (for greasing)
- 1 garlic clove
- 4 eggs
- 80 grams butter
- Nutmeg (freshly grated)
- 150 grams freshly grated Cheese (such as emmentaler or gruyere)
- 4 Tbsps Whipped cream
- 2 Tbsps Crème fraiche
- 3 Tbsps Pastry flour
- salt
- 4 slices Gorgonzola (or other blue cheese)
- 125 grams Cherry tomatoes (or peeled tomatoes meat in pieces)
- 1 Tbsp olive oil
- 1 generous pinch sugar
- 2 Tbsps vegetable stock
- Arugula (for garnish)
- Beet Greens (for serving)
Preparation steps
1.
Grease ramekins with butter. Preheat the oven to 200°C (400°F).
2.
Separate eggs. Peel and mince garlic. Whisk butter, egg yolks, garlic and nutmeg until fluffy. Alternately add grated cheese, cream and crème fraîche. Beat egg whites. Fold in flour and egg whites. Season with a pinch of salt. Place mixture into ramekins and bake until golden brown, about 15 to 20 minutes. The last 5 minutes, increase heat to 250°C (approximately 480°F).
Meanwhile, heat oil in a pan and sauté tomatoes. Add salt and sugar and pour in vegetable stock. Remove ramekins from oven and carefully remove soufflés from ramekins. Place on a warm plate. Garnish with tomatoes, arugula and beetroot leaves and serve immediately.
