On this occasion I share with recipes my recipe for the most good cheese soufflé that you have ever tried, because I have mixed 4 cheeses inside so it is delicious and very tasty. To know how to do soufflé with egg whites it is important that you know that there are to beat them with electric rods and fast speed to mount them well. Once the soufflé of 4 cheeses from the oven is taken, we must serve it immediately since it loses its elevation as soon as it begins to cool, so you have to taste it freshly made.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make Soufflé 4 cheeses: |
| ½ liter of milk 3 tablespoons of fine cornmeal (maicena) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Soufflé 4 cheeses:
1. It is very important that the soufflé ingredients of four cheeses are at room temperature to start the recipe. First we prepare a homemade bechamel putting in a saucepan to melt the butter, without letting it go or take color. Remove from heat and add the 3 tablespoons of cornmeal. Mix well and add cold milk, salt and nutmeg. Remove to form a lump -free cream. We put the gluten -free bechamel saucepan over low heat and stir with a wooden spoon until it boils for approximately one minute. We let cool a little and meanwhile, we separate the yolks from the whites. Boosts well with the mixture of cheeses and incorporate this mixture into the bechamel that will have cooled a little. Reserve the whites for the next step.
2. We preheat the oven to 200 degrees. Next, we spread a mold for souffle, and we also ride the 4 clearing with the electric blender of rods.
3. When the whites are well mounted, we bring them together with the previous cream with enveloping movements.
4. Then we pass the cheese souffle mixture to the mold.
5. Then we put the souffle of four baked cheeses for 25 minutes. Once golden and led, we can already enjoy this homemade soufflé recipe. If you liked this step by step, visit my blog target = _blank rel = NOFOLLOWLA Catina kitchen to discover many more.
