This recipe is recommended by the pastry school Le Cordon Bleu and it is a great dish to impress friends at a dinner party or treat yourself and your loved ones. Lots of people think it is very difficult to make a soufflé, but it really isn't. The key to create a perfect soufflé is to have all ingredients prepared and weight out in advance, so everything comes together easily.
For 6 small ramekins (capacity of 150-200ml) you will need:
40g butter, a little bit extra for greasing the tins
40f plain flour, a little bit extra for greasing the tins
250ml hot milk
100g grated emmenthal, gruyere or any hard cheese
3 egg yolks
1 tsp english or wholegrain mustard
5 egg whites
pinch of salt
First preheat the oven to 180°C. Take a little butter, let it melt and brush the ramekins with a thin layer. Cover it with flour, making sure any excess flour is shaked out. Clean the edges, so no butter or flour is on it.
Next step is preparing the cheese sauce. Melt the butter over medium heat in a pan. When melted add the flour and whisk it together for 1 minute so everything is well combined. Take the pan off the stove and whisk in the hot milk. Bring it back to the stove at medium heat and cook it out for about 2 minutes until the liquid has thickened up and everything is nicely combined. Take the pan again off the stove and whisk the egg yolks, mustard and the cheese in. Bring it back to medium heat, whisk everything together until it is well combined. Take it off the stove and let it slightly cool down, but it should still be warm.
Whisk the egg whites with the pinch of salt together to medium peak. Then add the cheese mixtures in 3 steps, while folding it with a spatula into the egg whites. Be very careful, you want to keep as much air as possible.
Fill up the prepared ramekins with the soufflé mixture up to the top. Place them into the oven and let them bake for 10-15 minutes, until they have risen and are golden brown. Do not open the oven while baking, because the soufflés will collapse. When they are ready, take them carefully out of the oven and serve the soufflés immediately, so they are still hot. The soufflés are a great starter by themselves or can be an extravagant side for your main dish such as fish.
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