DOCUMENT

244 Cheese soufflé Serves 4 | Preparation time: 70 minutes Ingredients For the soufflé: 40 g butter 40 g plain white flour 375 ml milk, 3.5% fat 100 g mature cheese (Gruyère) | grated 3 medium eggs Salt Pepper For the tin: 1 tbsp. butter Accessories: Soufflé tin, Ø 20 cm Universal tray Preparation Melt the butter. Add the flour. Add the milk while stirring constantly and bring to the boil to create a very thick béchamel sauce. Leave the sauce to reduce for a few minutes while stirring constantly. Stir in the cheese. Grease the soufflé tin. Separate the eggs and beat the egg whites until stiff. Start the Automatic programme or pre-heat the oven. Beat the egg yolks into the slightly cooled béchamel cheese sauce. Fold in the egg whites carefully. Season with salt and pepper. Pour the mixture into the soufflé tin. Place on the universal tray in the oven and pour about 1 litre (2 litres) of water into the universal tray. Settings Automatic programme Bakes & Gratins | Cheese soufflé Programme duration: 41 minutes Manual Oven functions: Fan Plus [ Temperature: 160–170 °C Booster: On Pre-heat: On Crisp function: Off Duration: 35–45 minutes Shelf level: 2 [1] (1)