Preparation: 30 minutes
Cooking: 25 minutes
Although notoriously tricky, nothing starts a meal with real pizzazz quite like a soufflé. Put in the practice and you’ll be ready to impress your festive guests with this simply stunning starter.
- 250g girolles
- 50g Beaufort cheese
- 3 tbsps wheat flour
- 3 tbsps butter
- 2 tbsps olive oil
- 1.5 glasses of milk
- 3 eggs
- 1 clove garlic
- 1 tbsp parsley
- Salt and pepper
1Wash the girolles thoroughly. Chop them coarsely.
2Heat the oil in a frying pan. Cook the girolles over low heat with the crushed garlic and chopped parsley. Season with salt and pepper.
3While the mushrooms are cooking, make a thick béchamel: mix the butter and flour. Boil the milk and add it to the mixture. Stir in grated Beaufort and girolles. Season with salt and pepper.
4Preheat the oven to 180°C (Gas Mark 6).
5Beat the egg whites into very firm peaks.
6Add the egg yolks one by one to the béchamel, off the heat so they don’t cook. Mix into the egg whites very gently.
7Pour into well-buttered soufflé dishes and bake in a medium oven for about 25 minutes.
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