ingredients

220 g grated cheese
1 clove of garlic
1 pinch of nutmeg
5 yellow 5 egg whites
5 g 50 g of butter
10 g 50 g of flour
3 dl of milk

Equipment

1 garlic press
1 large saucepan
1 large salad bowl
1 soufflé mold of approx. 2 l (18 cm)
1 electric whisk
1 wooden spoon
1 spoon in stainless steel

Steps

Step 1

In advance: butter evenly inside the mold. Dust 10 g flour, turn it in all directions, pat to cover all the butter.

2ND STEP

1 hour before serving: melt 50 g butter over low heat. Add the flour, turn 1 min. Pour the milk little by little, turning briskly; wait until everything is absorbed to pour again. Add pressed garlic, nutmeg, pepper well, salt little. Add the grated cheese to the rain; turn constantly so that it does not form packets. When it is melted, let warm for 5 min.

STEP 3

50 min before serving: Preheat oven to 180 ° C (tea 4). Add the egg yolks; go deep and in the corners. Mount the whites and 1 pinch of salt in firm snow. Mingle 2 tbsp. to the dough to lighten it. Add the rest by turning from bottom to top; go deep down.

STEP 4

40 min before serving: pour into the mold. Bake. After 40 minutes, pat the mold: it's cooked if the center barely shudders.

tips

Cheese. • Comté, Emmental, Gruyere, laguiole ... you have the choice
• For a pretty pink color, choose the young mimolette.
• More original: use 150 g of blue cheese.