According to Romain Wack’s calculations, the dish is designed for two people and costs around 3 euros.
For a successful soufflé you need experience and patience.
Many a cook treats it stepmotherly, because it must be served to the point. So is the “soufflé au fromage”.
Take the butter out of the refrigerator so that it warms up to room temperature. Prepare a white roux with flour and butter and let it cool. Cut the Emmental into small cubes, one part into diamond-shaped pieces and set aside for the garnish.
Bring the milk to the boil, then pour it over the roux in one go and quickly mix it in with a whisk to make a thick bechamel sauce. Season with salt, pepper and nutmeg and bring to a boil. When the sauce bubbles, take it off the heat and quickly fold in the yolks one by one with the whisk. Then stir in the cheese cubes.
Whip the egg whites until stiff and stir 1/4 of the mixture into the sauce with the whisk. Fold in the rest very carefully with a wooden spatula.
Butter the gratin dishes with a pastry brush and distribute the flour evenly in the dish through a sieve. Fill the give with the mixture to 1 cm below the edge. Smooth the surface with a wooden spatula or by carefully tapping the sides. Place the cheese loaves on the surface in a star shape.
Preparation time 5 min. Cooking time 4 min.
Baking time 25-35 min.
_Expert tip_ Product knowledge: – S
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