Preparation

- prepare the white sauce
- cut the fresh cheese into small cubes
- coarsely grate the Gruyère cheese.
- separate the whites from the egg yolks.
- when the white sauce is warm add the yolks one by one, mixing constantly.
- Add the cheeses to the mix.
- beat the whites to snow (until turning the bowl they do not fall).
- Add the whites to the souffle preparation, stirring gently.
- butter a baking dish that can be taken to the table.
- Put the cheese souffle in the source and take to a moderate oven.
- do not open the oven for at least 20 minutes because the souffle will fall.
- cook until the cheese souffle is very puffed and golden on top.
- serve immediately.

Although the cheese souffle is only a dish, it can be served with green salad, roasted bell peppers, spinach salad and mushrooms, etc.

Ingredients

  • white sauce, ½ liter
  • fresh cheese, 150 g
  • Gruyere cheese, (or other semi-hard) 150 g
  • eggs, 6
  • Salt and pepper to taste