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24-month Comté soufflé

A tall, light soufflé, flavoured with Comté aged 24 months.

Serves 4

Prep 25 min

Cooking 30 min

24-month Comté soufflé

Ingredients

  • 40 g butter and 40 g flour
  • 25 cl milk
  • 120 g grated 24-month Comté See the product
  • 4 egg yolks and 5 egg whites
  • Salt, pepper and a pinch of nutmeg

Method

  1. Preheat the oven to 200°C and butter a soufflé dish.
  2. Melt the butter, add the flour and stir for 1 minute, then pour in the milk little by little, whisking until you have a thick béchamel.
  3. Off the heat, add the yolks, the Comté, salt, pepper and nutmeg.
  4. Whisk the egg whites until stiff, fold in a third to loosen the mixture, then gently fold in the rest.
  5. Pour into the dish, lower the oven to 180°C and bake for 25 to 30 minutes, without opening it.

Tip

Serve the soufflé as soon as it comes out of the oven, with a green salad: it falls quickly.

What to drink with it?

A white wine from the Jura or Savoie.

Products in this recipe