Individual Cheese Souffles recipe
information
315 calories per serving
ingredients
1 small stick celery
50 g (2 oz) butter
3 tablespoons flour
250 ml (8 fl oz) hot milk
salt and freshly milled black pepper
pinch of grated nutmeg
3 egg whites
2 egg yolks
100 g (4 oz) cheese, freshly grated
50 g (2 oz) butter
3 tablespoons flour
250 ml (8 fl oz) hot milk
salt and freshly milled black pepper
pinch of grated nutmeg
3 egg whites
2 egg yolks
100 g (4 oz) cheese, freshly grated
method
1. Thinly slice the celery.
2. Melt the butter in a saucepan and quickly fry the celery, sprinkle with the flour and cook for a few minutes. Stir in the milk and simmer until thick, stirring continuously. Season with salt, pepper and nutmeg. Allow the sauce to cool.
3. Grease four 8 cm (3 in) deep individual souffle dishes.
4. Whisk the egg whites until stiff. Gradually beat the egg yolks and cheese into the cooled sauce. Stir in a little of the egg white, then carefully fold in the remainder, using a metal spoon. Divide the mixture between the prepared souffle dishes.
5. Bake the cheese souffles in a moderate oven (180°c, 350°f, gas 4) for 30 minutes, until golden brown. On no account should the oven door be opened during the first 15 minutes. Serve hot.
2. Melt the butter in a saucepan and quickly fry the celery, sprinkle with the flour and cook for a few minutes. Stir in the milk and simmer until thick, stirring continuously. Season with salt, pepper and nutmeg. Allow the sauce to cool.
3. Grease four 8 cm (3 in) deep individual souffle dishes.
4. Whisk the egg whites until stiff. Gradually beat the egg yolks and cheese into the cooled sauce. Stir in a little of the egg white, then carefully fold in the remainder, using a metal spoon. Divide the mixture between the prepared souffle dishes.
5. Bake the cheese souffles in a moderate oven (180°c, 350°f, gas 4) for 30 minutes, until golden brown. On no account should the oven door be opened during the first 15 minutes. Serve hot.
serving amount
serves 4
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