Comté and mushroom soufflé
You can choose parmesan instead of Comté, leave it out of the soufflé and put it all on the mushrooms. In short, change this recipe to suit your fancy.
Seasons & months
Preparation
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Step 1
Melt the butter over high heat. Once melted, add the flour and stir for a minute or two.
Gradually pour in the milk, stirring, until the mixture thickens.
Pour in the cream and carry on stirring for two or three minutes.
Off the heat, add half the Comté and the egg yolks.
Leave to cool.
-
Step 2
Set the oven to 200 °C.
Butter 4 ramekins.
Whisk the egg whites to stiff peaks and fold them gently into the mixture.
Pour into the ramekins and bake for 20 minutes.
While they cook, fry the mushrooms in a pan with a little butter and add the rest of the Comté.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
374
kcal
Protein
17,7
grams
Carbohydrates
11,5
grams
Fat
28,6
grams
Fibre
2,7
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
