1/2 liter of milk
1/4 cup (chopped) of butter
1/2 cup (sifted) of wheat flour peneirada
1 teaspoon of salt
1/2 teaspoon of white pepper
Soufflé:
1 full cup of béchamel
3/4 cup (chopped) of Gruyère cheese
1 tablespoon of butter
3 eggs
salt and pepper to taste
4 or 5 egg whites in snow
2 small ramekins (soufflé molds)
1/2 liter of milk
1/4 cup (chopped) of butter
1/2 cup (sifted) of wheat flour peneirada
1 teaspoon of salt
1/2 teaspoon of white pepper
Soufflé:
1 full cup of béchamel
3/4 cup (chopped) of Gruyère cheese
1 tablespoon of butter
3 eggs
salt and pepper to taste
4 or 5 egg whites in snow
2 small ramekins (soufflé molds)
Béchamel:
Melt the butter in low heat and add flour, stirring quickly until a mass forms
Then, pour in the milk and stir without stopping until it thickens
Soufflé:
Heat the oven to 250°C and in a frying pan melt the butter and cheese
Season with salt and pepper to taste and add béchamel
Stir until incorporated
Remove the frying pan from heat and, still stirring, add one egg at a time until the result is a thick liquid. Reserve
Place the mixture in a bowl and gently add the egg whites in snow
Place the mixture in the ramekins
Fill well
Put it in the oven for about 20 minutes or until the top of the soufflé starts to brown.
