Soufflé

Description

Perfect as a treat with tea or coffee. The base of this soufflé consists of cheese and whipped egg whites. To keep the soufflé light and airy, do not open the oven door during baking; if you open it too early, the soufflé will not rise at all. Here's another little trick: to slow down the soufflé's collapse, use ceramic ramekins, as they retain heat longer. Serve cheese soufflé only hot and fresh out of the oven.

Instructions

1. 1

   Step 1

   Sift the flour and mix it with three tablespoons of milk until smooth. Pour the remaining milk into a saucepan and heat over low heat. Without bringing to a boil, add the flour mixture and cook until thickened.

2. 2

   Step 2

   Grate the cheese on a fine grater, add salt and cayenne pepper. Thoroughly mix with milk and flour in a large bowl.

3. 3

   Step 3

   Separate the yolks from the egg whites. You can freeze the yolks for another recipe; we only need the whites. Beat the egg whites in a dry bowl until stiff peaks form.

4. 4

   Step 4

   In a bowl with the cheese mixture, gently fold in the whipped egg whites using a spatula until a uniform batter forms. Divide the batter into molds and place in an oven preheated to 180°C for 30–35 minutes.

5. 5

   Step 5

   Ready. Serve at the table.