Basic Recipe for Soufflés

Place lightly greased parchment paper around a soufflé dish (1 1/2 quart) and tie tightly. Grease the inside with butter and sprinkle with Parmesan cheese. Preheat oven to 250 °C (gas 5).

Melt butter, add flour and sweat for about 2 minutes while stirring. Remove from heat, add hot milk. Whisk vigorously until all ingredients are blended, then add spices. Place on kitchen stove and gently billow, stirring, for 1 min. Remove from the kitchen stove and set aside. Separate eggs. Stir egg yolks into hot cream, one at a time. Fold in grated cheese.

Whip egg whites until a knife edge remains visible in the snow.

Stir 2 tablespoons of the egg whites into the soufflé mixture.

Gently fold in remaining egg whites with a pastry scraper. Do not stir or the snow will break down. Pour the mixture into the soufflé dish and place in the hot oven. Reduce heat to 225 °C (gas 4). Do not open the door. The soufflé will rise about 5 cm above the edge and turn golden brown. Bake for another 5 minutes if you also want it to be firm on the inside. Remove the paper and serve the soufflé on the spot.

Mass: 4 servings

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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