Soufflé

Need a glass container (or ceramic) for Souffles, which for this amount of ingredients is 18 cm in diameter to 8 cm tall; in the case of smaller container, reducing the ingredients accordingly.

Should be fine even single-dose containers.

Fry the flour in butter, like a bechamel.

Add the milk and cook for 5-8 minutes.

Put (little) salt, pepper, nutmeg.

Let cool, stirring occasionally.

Stir in grated cheese to battens.

Incorporate one egg yolk at a time.

At this point, the result will be a mappazza that at first glance looks impossible to merge to whites.

Don't be afraid and continue.

Heat the oven to 180 degrees.

Grease well the entire surface of the receptacle for Souffles (including edges) and flour it lightly.

Whip the whites until stiff and incorporate them gently.

When I say gently means this: the first two or three spoonfuls of white fitted must be mixed into mappazza, to let up a bit.

After that you should not mix more turning, but ' embed ', with a gentle movement of the wooden spoon from top to bottom, from top to bottom, from top to bottom.

Otherwise the white can be removed and the soufflé will not mount.

For this purpose, the ideal would be a polsonella container (or egg white Bowl), i.

e.

one of those pans from water bath that have the bottom half spherical.

But okay even a bowl rounded as possible.

Put the result in the container from soufflé.

Bake for 40 minutes at 180 degrees without opening.

Through the glass of the oven to mounted live assist of the soufflé.

Serve freshly baked putting in dishes of each diner a cheese fondue pond a bit lightweight (less eggs and less butter than in recipes can be found in any Cookbook-and therefore did not place).

If you really want to overdo, on white truffle taglierini.

If not, amen, that is no longer in season.