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Saffroncheese souffl Recipe

Saffroncheese souffl

Recipe Ingredients for Saffroncheese souffl

50th g butter 40th g flour
250th ml of milk 1 / 2
Teaspoon table salt with sea salt 1st Pinch of white pepper, finely ground
1st Jar saffron threads, crushed (0 1g)
1st Pinch of ground nutmeg 4th Eggs
50th g of grated Gruyere 50th g grated Emmental
Butter for the soufflé ramekins
approximately 50 g of grated cheese for the soufflé ramekins

Saffroncheese souffl Recipe Directions

Melt the butter in a saucepan, sprinkle in flour and stir with a whisk and cook. Pour in milk, bring to a boil while stirring and let cook about 1 to 2 minutes, stirring occasionally. Salt, pepper, saffron and nutmeg and stir to mingle with the crowd. Separate the eggs, remove the pan from the heat and fold in the egg yolks gradually. The meringue beat egg whites until very stiff and stand together with Gruyere and Emmentaler cheese into the mixture.

Soufflé ramekins with butter and sprinkle with cheese. Mass to fill in about half of the ramekins and bake in a preheated oven at 180 ° C for 15 to 20 minutes until golden brown (gas mark 4, 160 ° C fan). Soufflés Serve immediately. As a side dish enough to be a delicious salad.


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