MAGIMIX Cook Expert Recipe Manual page 36

THREE- CHEESE SOUFFLÉ
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 / 6 P R O G R A M M E S
100g Parmesan, diced
100g Cheddar (or firm cheese),
diced
100g Comte (or semi-hard cheese),
diced
20g butter + 15g butter
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2 Chop all the cheese in the metal bowl by running the EXPERT programme (without
heating) for 30 seconds/speed 15. Push the mixture down, then add the
20g butter, flour, milk, nutmeg, and salt and pepper; run the EXPERT programme
for 8 minutes/speed 4/100 °C.
3 Separate the egg whites from the yolks. Restart the EXPERT programme for
1 minute/speed 4/100 °C. Then, add the egg yolks one by one through the
opening. Transfer the cheese mixture to a large bowl and set aside to cool.
4 Whisk the egg whites: ensure the metal bowl is cold, spotlessly clean and dry, fit
the whisk, and pour the egg whites into the bottom of the bowl with a pinch of salt.
Remove the cap to allow as much air as possible into the egg whites. Run the
WHISK programme.
5 Butter a soufflé mould or large ramekin. Gently fold the egg whites into the cheese
mixture and pour into the prepared mould. Bake in the preheated oven for about
30 minutes until golden brown and risen. Serve immediately.
70
: 40 min
: :
AT TA C H M E N T
2 tbsp plain flour
300ml whole milk
½ tsp ground nutmeg
salt, pepper
6 eggs