Tonight I experimented a recipe found in a magazine, I must say that the Soufflè were really appreciated, very soft and light..like flavoured and fluffy clouds.
Prep. Time:10 minutes
Cook. Time: 12 minutes in the oven
Allergens: eggs - milk and milk by-products -mustard -gluten
Ingredients for 2 small + 2 medium molds (see photo below):
200 gr of grated cheese such as Gruyere or Castelmagno *
25 gr of flour
25 gr of butter
200 ml of milk
10 gr of mustard
a piece of red onion
salt and pepper
* in my opinion it would also be very tasty with a good Parmesan
Grease the molds with a little butter and turn on the oven at 200 ° C.
Divide the yolks from the whites.
In a saucepan, melt the butter, add the flour, mix quickly and pour the milk. When it is hot, add the cheese. stir until dissolved, add the mustard.
Take off the heat and add the egg yolks, mix, salt and pepper.
Whip the egg whites until stiff, incorporate them, mixing from bottom to top so as not to dismantle the mixture.
Cut the onion into thin slices and place a few on top.
Bake for about 12-15 minutes depending on the oven. They must swell and brown on the surface.
Serve immediately as soon as they are baked.