Cheese souffle

You will need
  • – cheese of hard varieties – 200 g;
  • – butter – 50 g;
  • vegetable oil – 2 tbsp l.
  • ;

  • – flour – 3 tbsp l.
  • ;

  • – mustard powder – 0.5 tsp.
  • ;

  • – milk 2.5% – 1.5 cups;
  • – eggs – 5 pcs.
  • ;

  • – cognac – 2 tbsp. l.
  • ;

  • – salt – 0,5 tsp.
  • ;

  • – ground red pepper – pinch.
Instructions
1

Melt the oil in the pan, add the flour and lightly fry it (2-3 minutes). Add salt, mustard, pepper. Pour cold milk into the mixture, bring to a boil and cook over a low heat for 5 minutes.

2

Rub cheese on a large grater. And add small portions to the hot milk-flour mixture. Stir. The cheese should melt and the mixture become homogeneous.

3

Separate the proteins from the yolks. Whisk the yolks with a mixer and a thin trickle pour into the cheese mass, stirring continuously. Add the cognac and refrigerate.

4

Whisk the egg whites in the foam and gently stir them to the cheese mass.

5

Grease the moulders with vegetable oil, lay out the cheese mixture, filling the molds for two-thirds. Bake in the oven for 40 minutes at 180 degrees, until a golden crust forms on top. Serve hot. The dish is ready! Pleasant appetite!

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