Contrary to popular belief, the soufflé is easy to make and keep “blown”. Inspired by a recipe of a la Distasio, these small soufflés are delicious and very light with a salad.
Servings: 4 or 6 small ramekins
- 1 tablespoons of melted butter to grease the molds
- 3 tablespoons butter
- 2 c. grated Parmesan cheese (optional)
- 1/4 cup unbleached all-purpose flour
- 1 cup milk
- 1 cup Gruyere cheese, cheddar, grated cheese
- 4 eggs, separated
- 1/3 cup chopped fresh herbs of your choice (chives, parsley, dill, basil) and a few pinches of dried herbs
- 1/3 cup pecans or Grenoble chopped toasted (optional)
- Salt and freshly ground pepper
- Preheat oven to 350 ° F. Butter 4 ramekins and sprinkle with grated Parmesan cheese (optional).
- In a small saucepan over medium-low heat, melt butter, add flour and cook 1 minute, stirring.
- Stir in milk, whisking. Bring to a boil, stirring. Cook 3 minutes.
- Remove from heat, add cheese, stirring until melted.
- Add the egg yolks, herbs, salt and pepper, whisk to combine.
- In a bowl, whisk the egg whites with 1 pinch of salt with electric mixer until firm.
- Add 1/3 of the whites into the above mixture, fold in to relax the preparation.
- Pour the mixture over the meringue into another bowl and fold in with a spatula.
- Divide between the ramekins. Place in a rectangular mold. Sprinkle chopped nuts
- Pour boiling or hot water halfway up the ramekins.
- Bake 25 minutes (do not open the oven door). Close the oven. Let cool about 5 minutes to avoid thermal shock.