Portion: for 4 people
Total preparation time: 30 minutes
Many of you have asked us for the recipe for Cédrick de Sutton's delicious soufflé, here it is just for you
INGREDIENTS
- 4 eggs, separated into whites and yolks
- 1/4 cup (60 ml) milk
- 1/4 cup (30 g) grated hard cheese
- 1 tbsp butter
- 1 tbsp flour
- Salt and freshly ground black pepper, to taste
- Drizzle of Appalachian truffle-flavored oil for serving
- A pinch of nutmeg (optional)
INSTRUCTIONS
- Preheat your oven to 350°F.
- Lightly butter 4 individual ramekins and dust with flour.
- In a saucepan, melt the butter over medium heat. Add the flour and stir to form a roux. Let it cook for one minute to remove the floury taste.
- Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens slightly, about 2 minutes.
- Remove the pan from the heat and add the grated cheese, stirring until melted and well incorporated. Season with salt, pepper, and a pinch of nutmeg for added flavor.
- Stir the egg yolks one by one into the cheese and milk mixture, mixing well after each addition.
- In a clean, dry bowl, beat the egg whites until stiff peaks form using an electric mixer. Make sure the bowl and beaters are free of any grease to ensure the egg whites are well whipped.
- Gently fold the beaten egg whites into the egg yolk mixture using a spatula. Be careful not to overmix, as this will cause the egg whites to collapse.
- Divide the mixture among the prepared ramekins. Fill to about 3/4 full to allow the soufflé to rise during baking.
- Place the ramekins on a baking sheet and bake in the preheated oven for about 12 to 15 minutes, or until the soufflés are puffed and golden brown on top.
- Serve immediately from the oven with a drizzle of Appalachian truffle-flavored oil.
The perfect touch for an elegant brunch or a deliciously sophisticated starter.
An explosion of flavors guaranteed from the first bite!
