FRIJE

Instructions

• 1.   Melt 40g of margarine, mix with 50g of flour, and add milk. Remove from heat when it reaches a boil, and you will obtain a thick béchamel sauce.
• 2.   Add a knob of butter, a pinch of nutmeg, and 4 egg yolks. Stir vigorously.
• 3.   Add 3 beaten egg whites and gently mix with a spoon. Only then, add the cheese.
• 4.   Grease a soufflé dish, pour in the mixture, and sprinkle with cheese.
• 5.   Bake in a preheated oven at 350°F (180°C) for 20 to 25 minutes.
• 6.   Do not open the oven during the first 10 minutes.

Notes & Suggestions

• TIPS
  The egg whites should be added at the last moment, and the soufflé should be baked just before serving.
  So, you need to spend some time in the kitchen, but you can prepare the base of the soufflé in advance, store it in the refrigerator, and take it out a few minutes before beating the egg whites.
  If you are serving more than 4 people, consider using individual molds; a large soufflé will have more difficulty rising than 5 small ones.
  
  The magic of soufflés comes from the air bubbles trapped in the beaten egg whites, which expand and inflate the mixture during baking.
  
  The egg whites should be at room temperature and free of any traces of yolk. The mixing bowl, preferably made of stainless steel or glass, should be free of any grease, as well as the beaters. A pinch of salt will help the egg whites rise. Start beating at low speed and gradually increase it.
  Once they are well beaten and firm, do not let them wait!
  
  To incorporate the egg whites, use a rubber spatula or a metal spoon and gently fold them in, lifting the mixture from the bottom of the bowl and gradually incorporating the whites.
  
  Grease the molds (the fat prevents the mixture from sticking) and dust them with flour or sugar, then leave them untouched! Use a brush to grease the molds, then add the flour or sugar. Tilt the mold gently and rotate it to distribute the flour or sugar.
  Do this over the sink or a protected area. Remove the excess afterwards. For savory soufflés, you can replace the flour with breadcrumbs to achieve a crispy crust.
  The molds should not be filled to the brim, otherwise the mixture will overflow in the oven. To help the soufflés rise properly, once the mold is filled, gently slide the tip of a knife between the mixture and the mold as if you were "detaching" them.
  
  Respect the cooking time and temperature. Do not open the oven door during baking, otherwise your soufflé will not rise or will collapse. Once cooked, quickly remove the mold(s) and consume immediately!
  
  If you want to decorate the soufflés, sprinkle them with powdered sugar, cocoa powder, or place a red fruit in the center. You can put a sprinkled soufflé under the broiler for 3-4 minutes to caramelize the sugar.
  Finally, for the most indulgent, make a hole in the individual soufflés and pour a sauce or coulis in the middle.. Caramel sauce in a pear soufflé, custard sauce in a chocolate soufflé, red fruit coulis in a vanilla soufflé, etc.
  
  They are actually more like a mousse than a soufflé, with or without gelatin. Nevertheless, they are still delicious.
  To give them the appearance of a soufflé, wrap the mold with aluminum foil or parchment paper, making it extend above the rim: 3-4 cm for individual molds, 5-6 cm for larger molds. Use kitchen twine or tape to secure the paper or foil. The inside of the paper should be prepared with butter, sugar, or both, just like the inside of the mold.

Nutritional information *