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Cheese soufflé
French cheese soufflé with chives.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Melt the butter in a saucepan and grease the ramequins. Grease the edges from bottom to top, this encourages the rising of the soufflés.
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Dust the inside of the ramequins with flour and tap out the excess flour.
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Slice the chives. Grate the cheese.
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Melt the butter in the same saucepan. Add the flour while stirring. Bake for 2 minutes on low heat (roux).
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Add the milk in shoots while stirring. Add the next shoot only when the previous one has been recorded. Cook gently on low heat for 5 minutes. Stir occasionally.
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Remove the pan from the heat. Split the eggs. Put the proteins in a fat-free glass bowl and the egg yolks in a separate bowl.
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Stir the egg yolks one by one through the bechamel sauce.
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Stir in the cheese and chives through the sauce. Stir until the cheese is melted and absorbed. Spoon the sauce in a large bowl.
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Beat the egg whites with the salt until the egg white shines and solid peaks form.
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Spatula ⅓ of the protein through the sauce. Then carefully sprinkle the rest of the proteins through the sauce.
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Spread the soufflé mixture over the ramequins and smooth the top.
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Go with the tip of a knife along the edge of the ramequins, so that the edge does not hinder the rising.
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Bake the soufflés in the middle of the oven in about 20 minutes until golden brown and done. Serve immediately. Yummy! .
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Nutrition
415Calories
Sodium23% DV550mg
Fat48% DV31g
Protein40% DV20g
Carbs4% DV13g
Fiber4% DV1g
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