Making a perfect soufflé is not as difficult as it may seem, if you follow these simple instructions! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Making a perfect soufflé is not that difficult if you follow these simple recommendations, let’s see how to do!
For 4 soufflés, we’ll need:
• BUTTER 1/3 stick (40 g)
• MILK 1 cup (250 ml)
• EMMENTAL 7 oz (200 g)
• NUTMEG 1 pinch
• EGGS medium 3
• FLOUR 2/3 cup (80 g)
• PARMESAN 1 cup (100 g)
• SALT, PEPPER to taste
Firstly, prepare the béchamel sauce: melt the butter in a small saucepan, then sift in the flour, stir to blend well, and add the milk.
Cook until thickened, then add salt and nutmeg to taste; while the béchamel sauce is still hot, stir in the grated parmesan and emmental cheese, the egg yolks and the white pepper, if you like. Allow the mixture to cool at room temperature.
Now brush your ramekins with butter and dust with breadcrumbs. Then cut strips of parchment paper, about 3 inches (7-8 cm) wide, wrap around the outside of the ramekins and tie with kitchen string: this collar will keep it from spilling over the sides during baking.
When the mixture is ready, beat the egg whites until stiff, salt to taste if needed, then gently fold them in.
Spoon the mixture into the ramekins about 2/3 full and bake in a static preheated oven at 320°F (160°C) for about 35 minutes. If possible, use only the bottom heating element; otherwise, place the baking sheet on the lowest oven rack.
When the soufflés are cooked, allow to rest in the oven for 2-3 minutes, then serve immediately, or they will collapse. Remember that guests can wait for the soufflé, but the soufflé can’t wait for guests!