HERB SOUFFLE
Serves : 4 - 6 /
Preparation Time : 30 Minutes /
Cooking Time : 40 Minutes
La Cornue® Elements Used:
- Château: Burners or induction module and electric oven
- Cornufé: burners or induction module and electric oven
- Château: Burners or induction module and electric oven
- Cornufé: burners or induction module and electric oven
Ingredients
Milk
25 cl
Flour
25 g
Soft butter
25 g
Eggs
6
Chives
1 bunch
Thyme
1 sprig
Rosemary
5 needles
Directions
- Preheat the oven at 180°C (or 356°F)
- Butter and flour the soufflé mold (around 25cm), keep it in a cool place
- Chop the chives, thyme and rosemary
Make the bechamel:
- In a pan, melt the butter and add the flour
- Cook in low heat until it "foams"
- Remove from heat and add the milk, whisking constantly
- Cook the bechamel sauce about 5min in low heat
- Put in a bowl and let cool
Continue:
- Separate the egg whites and set aside (separate the white from the yellow part)
- Add into the bechamel: 4 egg yolks, the herbs, salt and pepper
- Whip up the egg whites
- Incorporate egg whites carefully into the bechamel with a spatula
-
Full the mold, leave a space of 2cm
-
Bake for 40min
Tip: It’s possible to make indivual soufflés, in that case cook time will be 17 minutes
And to extend your La Cornue® experience, take a look at our cookware.
