Parmesan souffle
Instructions
Melt over low heat, melt the butter and add the flour previously mixed cream with lemon juice.
Mix and remove from heat, let cool.
Beat the yolks of the eggs with the parmesan and add them to the sauce.
Add salt and pepper and sprinkle with a little nutmeg.
Separately, beat the egg whites until stiff with a pinch of salt.
Incorporate the carefully prepared, not to make them remove.
Pour into a lightly greased pan and cook in the oven already warm to 170 degrees for 40 minutes.
Important: never open the oven door, the change in temperature would lower the soufflé.
Ingredients and dosing for 4 persons
- 4 eggs
- 120 g of grated parmesan cheese
- 20 cl of cooking cream
- 1 lemon (juice)
- 200 g of flour
- 40 g of butter
- Salt
- Pepper
- Nutmeg