Salted Souffle Souffle with Parmesan - a gentle dish based on Béchamel sauce with the addition of Parmesan cheese. By the way, this white sauce is a classic basis for meat and vegetable soufflé. However, like chocolate and cottage cheese, but already for sweet desserts based on whipped proteins. "Souffle" in translation from French means "breathing". But along with air soufflé for dessert, there are also more satisfying options with meat, mushrooms and cheeses. The key to the success of this dish depends on the ability to bring the consistency to the desired state: the protein mass must be beaten to a tight foam and mixed in small portions to the rest of the ingredients while continuing to whisk. In this case, the protein foam should not decrease in size, but when baked, it rises and it turns out what the French call "souffle".
Ingredients:- Parmesan cheese 75 g
- Milk 50 ml
- Eggs chicken 3 pcs.
- Wheat flour 1 tbsp. l.
- Butter 50 g
- Salt 4 pinch
- Nutmeg powdered with 0.25 tsp.
- Step 1 For such a souffle, take: any hard cheese, eggs, butter, ground nutmeg, salt, flour.
- Step 2 In a frying pan, melt the butter.
- Step 3 Add flour and mix with butter until smooth.
- Step 4 Pour in the milk, bring to a boil (but do not boil), constantly stirring. Add the nutmeg, stir and remove from heat.
- Step 5 Separate the yolks from the proteins.
- Step 6 Grate the cheese into a small grater.
- Step 7 In a deep bowl, mix the white sauce, yolks and cheese. Add 2 pinch of salt and mix thoroughly.
- Step 8 Add 2 pinches of salt to the proteins and whip them to a tight foam state.
- Step 9 In small portions pour the protein mass, constantly mixing, into a deep bowl with the rest of the ingredients.
- Step 10 Pour the mass into baking molds and send to the preheated oven to 190 ° C for 10-15 minutes.
- Step 11 Bake souffle until golden brown. Then remove the molds and allow them to cool slightly. After a few minutes the souffle will strongly settle, but this does not affect the taste.