Ingredients portion 2
Milk 300ml
Butter 60 g
Wheat flour 5 tablespoons
Cayenne pepper pinch
Ground nutmeg pinch
Salt pinch
Ground black pepper pinch
Egg yolk 4 pieces
Egg white 5 pieces
Emmental cheese 200 g
Cooking instructions 35 minutes
1 Boil the milk in a saucepan and remove from the heat. Melt the butter in another saucepan. Add the flour and fry the mixture, stirring, for about 2 minutes. Add the hot milk and whisk the mixture in the pan with a wire whisk. Add the spices. Cook on a high heat for a few minutes, stirring all the time. The milk should thicken. Remove the pan from the heat and beat in the mixture with 4 egg yolks.
2 In a separate bowl, whisk the egg whites with a pinch of salt to a stiff froth. Gently fold the whites into the mixture and then add the finely grated emmental. Gently pour the soufflé into a 1.5-litre mould, greased with butter and dusted with a little grated cheese. Fill the tin three quarters full with the soufflé.
3 Preheat the oven to 200 degrees. Put the soufflé dish on the lower shelf of the oven and bake for 20 to 30 minutes. Do not open the oven for the first 20 minutes so that the soufflé does not fall off.
4 As soon as the cheese soufflé has a golden crust, take it out and serve immediately with a warm French baguette.
