Soufflé comes from "puff up" for this light, airy
dish. The Reblochon cheese is a "salty" base but you can
use chocolate, bananas... for a "sweet" based dessert.
Ingredients (for
6 people)
10 beaten egg whites
1 and a half reblochon
1 big slice of smoked ham
salt, pepper and nutmeg
For the white roux:
75 g butter
75 flour
50 cl milk
6 egg yolks
Procedure
Cut the ham in thin strips and dice the reblochon cheese.
Prepare
the roux: melt the butter in a pan, slowly add flour while constantly
stirring. Fry for 2 minutes until you obtain white roux.
In another
saucepan boil the milk. Add salt, pepper and nutmeg. Slowly pour the
boiling milk into the roux blanc, until it thickens. Add 6 egg yolks
while constantly stirring and cook for 2 minutes.
Whisk the egg whites until the texture is quite firm and add them gently to the mixture.
Add
the reblochon dices and the strips of ham. Butter and flour a souffle
mould. Pour in the mixture and bake for 20 minutes at 200°C (6-7).
