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My recipe
Parmigiano souffle
- 150 g grated Parmigiano
- 250 ml milk
- 40 g flour
- 40 g butter
- 5 eggs, separated
- Salt, pepper, nutmeg
- In a saucepan melt the butter, add the flour and pour in the milk stirring constantly
- Bring to the boil, reduce the heat and allow to simmer until the sauce thickens
- Whisk the egg yolks and add the cheese
- Very carefully mix the milk into the egg yolks, add salt, pepper, nutmeg. Whisk everything together
- In a separate bowl whisk the egg whites until firm peaks and fold them into the previous mixture
- Pour into buttered ramekins and bake for 40 min at 180C
- Serve immediately
Thoughts and Ideas
This is a very good souffle, very light, it should be served immediately after baking, otherwise it gets flat. I always add a pinch of sugar, to balance all flavours. The souffle is delicious to eat with sour cherry, current, red bilberry jam.
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