For the bechamel sauce
2 and 1/2 tablespoons of butter
2 and 1/2 tablespoons of all-purpose flour sifted
500ml of milk
1 teaspoon of salt
1/2 teaspoon of white pepper
For the soufflé
1 generous helping of bechamel sauce
150g of Gruyère cheese
1 tablespoon of butter
3 egg yolks
Salt and white pepper to taste
4 snow-white egg whites
For the bechamel sauce
2 and 1/2 tablespoons of butter
2 and 1/2 tablespoons of all-purpose flour sifted
500ml of milk
1 teaspoon of salt
1/2 teaspoon of white pepper
For the soufflé
1 generous helping of bechamel sauce
150g of Gruyère cheese
1 tablespoon of butter
3 egg yolks
Salt and white pepper to taste
4 snow-white egg whites
In a pan, melt the butter over low heat
Add the flour, stirring quickly and forming a cream
Next, pour in the milk, salt, and white pepper, stirring until thickened. Reserve
Preheat the oven to high temperature
In a skillet, melt the butter, add the soufflé mixture and cheese, season with salt and white pepper, stir well
Remove from heat and gently fold in the egg yolks one by one, then fold in the snow-white egg whites until smooth
Pour into individual ramekins, filling to the brim
Bake for 20 minutes or until golden brown
Serve immediately.
