Emmendal Cheese Soufflé Recipe

Our friends from the blog target = _blank rel = NOFOLWSORM in Crystal have wanted incoming, for breakfast or for the snack. Keep reading, take note of the ingredients and the steps and prepare this Soufflé of Emmendal Cheese with Bechamel that is to suck your fingers

Ingredients to make emmental cheese soufflé:

1. The first step to make this delicious emmental cheese soufflé is to make a bechamel sauce: for this, we melt the butter over low heat in a pan and add the flour. We roasting about 2 minutes so that it does not stay raw while stirring and then add the milk. We integrate well with the rods and while beating we cook the bechamel about 10 minutes over low heat. Once we have the thick and homogeneous sauce, add salt and pepper and let it cool.

2. Then, we preheat the oven to 210ºC, we grease the molds where we are going to do the cheese souffle and also, we lined them with the breadcrumbs so that they can then easily remove once cooked.

Trick: You can also use a single larger mold to make a soufllé cheese type baking sheet.

3. Next on the one hand we ride the whites about to snow and, when the bechamel is cold, we mix it with the egg yolks.

4. Then we mix the Bechamel and the yolks with the clear mounted.

5. Then add the grated cheese to the mixture of the bechamel with the whites, and stir well with enveloping movements so as not to lose volume until all the ingredients of the emmental cheese soufflé and thus achieve a homogeneous mixture.

6. Now we fill the molds greased with the cheese soufflé mixture and sprinkle a little freshly ground pepper on top.

7. Finally, we bake the cheese soufflés by placing them in the lower part of the oven about 18 minutes without opening the oven, but will not rise. Once he has swollen and golden above, our Emmental cheese soufflé will be ready to eat.