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Vorarlberg Mountain Cheese Soufflé | Fluffy & Savoury
(0)
35 min
Quick
Gurkerl Küche
Ein edler Brunch-Klassiker für das Wochenende: Feiner Vorarlberger Bergkäse verleiht diesem herrlich luftigen Soufflé aus dem Backrohr eine würzige Alpen-Note.
Ingredients
Preparation method
Preparation & béchamel
Preheat the oven to 190 °C top/bottom heat. Thoroughly grease two ovenproof soufflé dishes (ramekins) with a little butter and dust with a little flour or fine breadcrumbs as desired.
Melt 25 g of butter in a small pot. Stir in the plain wheat flour and sauté gently without browning for about 1 minute, stirring constantly with a whisk.
Slowly pour in the whole milk while stirring vigorously to prevent lumps from forming. Bring the sauce to a brief boil and let it thicken for about 2 minutes while stirring until a creamy béchamel forms. Remove from the heat.
Chef's tip
Patience when baking: Be sure to keep the oven door closed during the first 15 minutes, as the sudden drop in temperature can cause the delicate soufflé to collapse.
Serving suggestion: This pairs wonderfully with a crisp lamb's lettuce salad with pumpkin seed oil dressing or warm, crusty farmhouse bread.
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