IngredientsRecipe for 4 persons
For the souffle
- Salt and pepper
Preparation time: 15 min
- For the bechamel sauceIn a sauce pan melt the butter on medium heat. Add the flour and mix quickly to get it smooth.Cook it still for two minutes without coloration. Remove from the stove, add the milk by wisking quickly. Put it back on the stove and cook it 10 minutes more, add the nutmeg and season it.
- For the souffleSeparate the yolks from the whites, montez the whites with a pinch of salt.Add the cheese to the bechamel sauce, add the yolks one by one, add the montés egg white gently with a spatula for not breaking it.Put some butter in the ramequins, add the mix and cook it in the oven for 30 minutes without opening the door, serve immediatly with the salad and your choice of vinaigrette.