- Butter - 1 Art. a spoon
- Parmesan grated - 1,5 teaspoons
- Flour - 2 Art. spoons
- Cheese with blue mold - 85 Grams
- Egg - 1 piece
- Egg white - 1 piece
- Milk - 1/2 cup
- Salt, pepper - - To taste
Molds for soufflé grease with butter, sprinkle with grated parmesan and put in the freezer. From this number of ingredients, 4 souffles with a diameter of 9 cm will be obtained. Take a small saucepan, over medium-high heat, melt the butter in it. In the melted butter we add flour and prepare the whole thing, actively stirring with a whisk, 1 minute. Then add the milk in a saucepan and, without stopping to mix the whisk, prepare another 2-3 minutes. We remove the prepared sauce from the fire, immediately we mix one egg yolk into it. Fast mixing. We mix the cheese into a saucepan and mix again quickly until the cheese melts. We leave the homogeneous mass for 15 minutes - let it cool down. In the meantime, whisk the whiskers with a pinch of salt until fairly tight peaks. Accurately we mix the protein mixture into the cooled cheese mixture. Small baking molds are put in big. Large fill the water so that it half covers small molds. We put in our molds our mass for a souffle. Bake for 30-35 minutes at 180 degrees. During this time, the souffle will rise and cover with a crust, but inside it will remain gentle and moist. We serve immediately with, for example, a vegetable salad. Bon Appetit! :)
Servings: 3-4