Cheese And Herb Soufflé
- 5 1/2 tbsp unsalted butter
- 1 oz Parmesan cheese, finely grated
- 1/4 cup all-purpose flour
- 1 cup milk
- 3 None egg yolks + 6 egg whites
- 7 oz taleggio cheese, chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- Preheat oven to 400u0b0F. Grease 6 - 8.5 oz ramekins with 1 tbsp butter then coat with grated Parmesan. Place on a baking tray.
- Melt remaining butter. Add flour and cook, stirring, until fragrant. Gradually whisk in milk. Cook, whisking continually, until mixture boils and thickens. Transfer to a bowl. Whisk in egg yolks, taleggio and herbs. Season. Whip egg whites to soft peaks then fold into cheese mixture. Distribute between prepared ramekins and bake for 2 mins, or until puffed and browned. Serve hot.
butter, parmesan cheese, allpurpose, milk, egg yolks , taleggio cheese, parsley, fresh basil
Taken from recipes-plus.com/api/v2.0/recipes/25656 (may not work)