Preisoufflé with gruyère

Name: preisoufflé with gruyère
Cook time: 40 min
Total time: 80 min
Yield: 4
Cuisine: French
Ingredients: 25 g Grano Padano very finely grated; 50 g butter; 20 g patent flower; 175 ml milk; 2 tl dried thyme; bag leeks a 300 g; cayenne pepper; 2 Eggs; 50 g grated gruyere (cheese), grated

A tasty French recipe. The starter contains the following ingredients: meat, Grano Padano (very finely grated), butter, patent flour, milk, dried thyme, ready-to-eat leeks (a 300 g), cayenne pepper, eggs, grated gruyere ((cheese) and grated).

Ingredients

Kitchen Stuff

food processor
soufflé shapes (content approx. 100 ml), greased
baking dish (capacity approx. 1 liter)

Directions

Preheat the oven to 200 ° C.
Sprinkle the inside of the soufflé molds with Grana Gadano.
Melt half of the butter in a pan over low heat and add the flour.
Let the mixture cook for about 3 minutes, stirring constantly.
Stir in the dash for a dash of the milk.
Add the thyme and a pinch of salt and let the sauce cook over low heat for 20 minutes.
Keep stirring until all lumps have disappeared.
Allow the sauce to cool to room temperature.
In the meantime, simmer the leeks for 20 minutes in a skillet, with the rest of the butter and 1/4 cup of water.
Put the leek in the food processor with a pinch of cayenne pepper and salt to taste and puree until smooth.
Split the eggs.
Spoon the leek puree and the gruyère with the sauce and spatula the egg yolks.
Beat the egg whites stiffly in a fat-free bowl and gently fold them through the leek sauce.
Fill the soufflé molds halfway with the mixture.
Put the molds in a baking dish filled with warm water.
Place the dish in the middle of the oven and fry the soufflés in approx.
40 min.
Golden brown..