Vegetarian cheese breath

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 200°C (th.6-7). This step is important to ensure a good rise of the blower. Meanwhile, also prepare your mould by buttering generously and then flouring it so that the soufflé does not adhere to the walls.

3. 3

   Preparation of bechamel

4. 4

   In a saucepan, melt the butter over low heat, then add the flour by mixing well to obtain a homogeneous red. Then gradually pour the milk while continuing to stir with a whip. Let thicken for a few minutes until you get a smooth, smooth béchamel, without stopping whipping.

5. 5

   incorporation of cheese and seasonings

6. 6

   Out of the fire, incorporate the grated emmetal with the still hot bechamel. Mix thoroughly to melt the cheese. Season with salt, pepper and add a pinch of nutmeg according to your taste. Move to a uniform and tasty preparation.

7. 7

   Egg preparation

8. 8

   Separate the white from the egg yolks. Add the yellows one by one to the cheese preparation and mix vigorously. Then mount the whites in firm snow with a pinch of salt, using an electric whip or a robot, until they are bright and firm.

9. 9

   Assembly

10. 10

    Gently pour one third of the whites in the cheese preparation into the snow to relax. Then add the rest of the whites in two times, lifting the mass from bottom to top with a spatula, while making sure not to break them in order to keep an aerial texture.

11. 11

    Cooking

12. 12

    Pour the finished preparation into the buttered and floured mould, then smooth the surface with a spatula. Bake immediately and cook for about 25 minutes, without opening the oven door, until the blower is well swollen and golden on top.

13. 13

    Service

14. 14

    Remove the blower from the oven and serve it immediately, directly in the mould. The soufflé comes back quickly, so it is advisable to taste it warm to enjoy all its lightness and softness. Enjoy a green salad for a balanced meal.

Nutrition

calories

191

fatContent

12.2

fiberContent

0.3

sugarContent

3.3

sodiumContent

0.71

proteinContent

10.7

carbohydrateContent

9.2

saturatedFatContent

7.2

Indicative values from the source, for the original recipe.

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