Simple Cheese Soufflé
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 g parmesan cheese
- 140 g cheese (stron hard cheese), various leftovers, e.. mountain cheese
- 3 large egg (s)
- 50 ml crème fraîche, or sour cream
- 1 sprig thyme, or dried
- 1 sprig rosemary, or dried
- some butter
- Black pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan-assisted air.
- For lunch / dinner for two, use a small baking dish or use 4-5 small soufflé tins as a starter and rub with a little butter. Put some grated Parmesan on the bottom of the baking dish (this will later become a delicious thin layer of bottom).
- Grate the rest of the cheese in a bowl.
- Separate the eggs and mix the yolks with the grated cheese and crème fraîche. Chop the herbs and fold in. Season to taste with pepper. The cheese makes it salty enough. Beat the egg white until stiff and then fold it carefully into the cheese mixture. Pour into the baking dish or divide between the molds and bake for 15-20 minutes. The soufflé rises a little and gets a golden brown top and is still super juicy and fluffy inside.
- It goes well with fresh baguette and / or a mixed green salad.
- This recipe is inspired by Nigel Slater and modified according to my ideas. It is a great way to use leftovers, e.g. if you use cheese that you would no longer eat because it smells or tastes too strong. A strong cheese is definitely a must. Small lunch or a great starter.
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