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Soufflé au fromage
Temps de préparation : 60 à 65 minutes
8 parts
Ingrédients
20 g de beurre
30 g de farine
200 ml de lait chaud
Sel
Poivre fraîchement moulu
1 pincée de noix de muscade
1 pincée de poivre de Cayenne
4 jaunes d'œufs
100 g de gruyère râpé
4 blancs d'œuf
Chapelure
2 cuil. à soupe de parmesan, râpé
8 ramequins
Préparation
Faire fondre le beurre dans une casse-
role et ajouter la farine en remuant (ne
pas laisser brunir). Ajouter le lait. Conti-
nuer à remuer à feu très doux pendant
5 minutes. Assaisonner avec le sel, le
poivre, la noix de muscade et le poivre
de Cayenne.
Incorporer peu à peu les jaunes. Ajou
-
ter le fromage en dernier.
Monter les blancs en neige et les incor
-
porer sans les casser à l'appareil refroi
-
di.
Répartir la préparation dans les moules
bien graissés et recouverts de chape
-
lure. La pâte doit rester à 1cm en-des
-
sous du bord du ramequin. Parsemer le
soufflé de parmesan.
Poser les ramequins sur le plat univer
-
sel, les enfourner dans le four préchauf
-
fé et activer la diffusion de vapeur im
-
médiatement.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
I
Température 180–200 °C + pré
-
chauffage
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
Temps de cuis-
son
20-25 minutes
Bon à savoir
Il faut servir les soufflés sans attendre,
car ils retombent vite.
Recettes
165
165


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