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Käsesoufflé
8 Portionen / pro Portion 654 kJ / 157 kcal,E9g,F11g,KH4g
Zubereitungszeit: 60–65 Minuten
Zutaten:
2 EL Butter
30 g Mehl
200 ml heiße Milch
Salz
Pfeffer, frisch gemahlen
1 Prise Muskat, gemahlen
1 Prise Cayennepfeffer
4 Eigelb
120 g geriebener Käse (z. B. Greyerzer)
4 Eiweiß
Paniermehl
2 EL Parmesan, gerieben
8 Portionsförmchen
Für die Dampfstöße: ca. 100 ml Wasser
Zubereitung:
1. Butter in einem Topf zerlassen und
Mehl unter Rühren zufügen (nicht bräu-
nen lassen). Dann die Milch dazuge
-
ben. Unter weiterem Rühren ca. 5 Minu
-
ten schwach kochen lassen. Mit Salz,
Pfeffer, Muskat und Cayennepfeffer
würzen.
2. Nach und nach das Eigelb einrühren.
Zuletzt den Käse zufügen.
3. Eiweiß sehr steif schlagen und vor
-
sichtig unter die abgekühlte Masse he
-
ben.
4. Teig in acht gefettete und mit Panier
-
mehl ausgestreute Förmchen einfüllen.
Förmchen bis maximal 1 cm unterhalb
des Randes befüllen. Das Soufflé mit
Parmesan bestreuen.
5. Förmchen auf ein Universalblech
stellen, in den vorgeheizten Backofen
geben und sofort den Dampfstoß auslö
-
sen.
Einstellung:
Betriebsart: Klimagaren d
Temperatur: 180–200 °C + Vorheizen
Einschubebene: 2. v. unten
Backzeit: 20–25 Minuten
Dampfstöße: 1
Zeitpunkt der Dampfstöße:
sofort nach Gargut-Einschub
Tipps & mehr
Soufflés sofort servieren, da sie sonst
zusammenfallen.
Rezepte
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