Little Bresse Bleu SoufflésTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 18 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:111.5 kcal
Proteins:7.6 g
Fats:5 g
Carbohydrate:8.8 g
Fibers:0.2 g
Sugar:3 g
Cholesterol:168.5 mg
Sodium:79.4 mg
Calcium:85.3 mg
Energy:237 kcal
Proteins:16.2 g
Fats:10.7 g
Carbohydrate:18.7 g
Fibers:0.4 g
Sugar:6.4 g
Cholesterol:358 mg
Sodium:168.7 mg
Calcium:181.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
0.5
x
250
g
bresse bleu cheese, or other soft blue cheese
4
whole eggs
2
whites eggs
450
ml
milk
salt and freshly ground pepper
METHOD
- Butter and flour 4 individual soufflé molds (ramekins) and place them in the refrigerator while you prepare the recipe.
- Preheat the oven to 220° C (450° F). Melt the butter in a saucepan, sprinkle in the flour and cook over low heat, whisking constantly for 2 minutes. Gradually whisk in the cold milk. Cook for 5 minutes over low heat, stirring occasionally.
- Separate the 4 whole eggs into yolks and whites; combine all 6 egg whites in a bowl.
- Remove the sauce from the heat; vigorously mix in the diced Bresse Bleu cheese. Add the egg yolks and mix in immediately to prevent them from cooking.
- Beat the whites with a pinch of salt until stiff peaks form; incorporate one-quarter of the whites into the previous mixture to thin it, then gently fold in the remaining beaten whites.
- Fill the prepared soufflé dishes two-thirds full and cook them in the preheated oven for about 10 minutes.
CHEF'S NOTES
Soufflés don't wait! Serve them as soon as they come out of the oven with a little salad of baby spinach, diced tomatoes and thinly sliced Bresse Bleu to tie everything together.
Hints and tips:
For the soufflés to rise well and not "lean," you have to butter the ramekins with soft butter using a pastry brush, then flour them, tapping out the excess. When you fill them with the batter, be careful not to drip onto the edges.
