Soufflés aux trois fromages


  • Cornstarch 75 g
  • Butter 60 g
  • Comté 50 g
  • Roquefort 50 g
  • Beaufort 50 g
  • Milk 40 cl
  • Eggs 4
  • Crème fraîche 2 tablespoons
  • Nutmeg 1 pinch
  • Salt pepper


Preheat the oven to 210°C. Butter four soufflé molds.

Grate the Comté and Beaufort, and crumble the Roquefort.

In a bowl, break the eggs and separate the whites from the yolks. Reserve the whites in the refrigerator.

In a saucepan, melt the butter. Once melted, pour in the cornstarch while whisking, and the milk in a drizzle. Whisk again.

Add the three cheeses, cream, nutmeg, salt and pepper. Mix until the cheeses are melted. Add the three egg yolks and remove from the heat.

Beat the egg whites with a pinch of salt and gently add them to the mixture. Pour the batter into the molds and bake. Cook for 30 minutes without opening the door, to prevent them from falling.

Take out your three cheese soufflés and enjoy, once they are golden brown and puffy.

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