INGREDIENTS: 40g. 30g of butter. flour 25cl. milk 4 eggs 60g grated parmesan cheese, 60g. of grated Emmental, salt, pepper. PROCEDURE: Preheat oven to 180 degrees. Melt the butter in a frying pan, add the flour, remove from the heat and stir well to avoid lumps.
Add milk and beat with a whisk until boiling. Separate egg whites from yolks. Break the egg yolks and pour into the pan with the mixture, stir well with a whisk. Add slowly while stirring the cheese. Add salt and pepper. In a bowl Beat the egg whites until stiff with a pinch of salt. Pour the mixture slowly, leaning on the edge of the bowl without removing the egg whites. Stir until mixture is smooth. Grease with butter a mold for Advanced souffle, pour the mixture, slide a knife along the edges and level the surface. Bake for 30 minutes and serve immediately.
TIP: don't open the oven during cooking completely otherwise the souffle 'deflates. Let sit at the table before serving the souffle.
Add milk and beat with a whisk until boiling. Separate egg whites from yolks. Break the egg yolks and pour into the pan with the mixture, stir well with a whisk. Add slowly while stirring the cheese. Add salt and pepper. In a bowl Beat the egg whites until stiff with a pinch of salt. Pour the mixture slowly, leaning on the edge of the bowl without removing the egg whites. Stir until mixture is smooth. Grease with butter a mold for Advanced souffle, pour the mixture, slide a knife along the edges and level the surface. Bake for 30 minutes and serve immediately.
TIP: don't open the oven during cooking completely otherwise the souffle 'deflates. Let sit at the table before serving the souffle.
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