🍽️ Light Cheese Soufflé

Name: Light Cheese Soufflé
Total time: 30 min
Yield: 4 servings
Ingredients: butter 75 g; wheat flour, Type 405 75 g; milk 600 ml; salt pinch; paprika, sweet prickly pepper pinch; nutmeg, ground pinch; eggs 6 pcs.; Appenzeller 150 g; Emmentaler block 100 g; Gouda, young block 50 g

407 kcal · 30 min · 4 servings

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Ingredients

butter 75 g
wheat flour, Type 405 75 g
milk 600 ml
salt pinch
paprika, sweet prickly pepper pinch
nutmeg, ground pinch
eggs 6 pcs.
Appenzeller 150 g
Emmentaler block 100 g
Gouda, young block 50 g

Instructions

1. Preheat the oven to 200 °C (convection). Melt the butter in a pot over high heat and stir in the flour. Sweat for about 3 minutes while stirring constantly until it turns light. Then add the milk and whisk well. Season with salt, paprika, and nutmeg.
2. Remove the pot from the heat. Separate the eggs and set aside the egg whites. Grate the cheese coarsely. Stir the egg yolks one by one into the mixture in the pot. Then fold in the cheese without letting it melt.
3. In a bowl, beat the egg whites with salt using a hand mixer and whisk until stiff peaks form, then gently fold them into the cheese mixture.
4. Grease the soufflé molds and fill them halfway with the soufflé mixture. Wipe the inner rim. Bake in the oven for about 20 minutes until golden brown. Remove from the oven and serve immediately. Enjoy your meal! Tip: Fresh [recipeLink=144802] goes well with this.

Nutrition per serving

kcal: 407
Protein: 22 g · Fett/Fat: 30 g · Carbs: 16 g