HERBS SOUFFLE
Serves : 4 - 6 /
Preparation Time : 30 Minutes /
Cooking Time : 40 Minutes
La Cornue® elements used - Château: Burners or induction module, electric oven; Cornufé: burners or induction module, electric oven
Ingredients
Milk
25 cl
Flour
25 grams
Soft Butter
25 grams
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"
- Off the heat, with a whisk, add the milk
- Cook the bechamel sauce about 5min in low heat
- Put in a bowl and let it cool
- Clarify the eggs (separate the white from the yellow part)
- Add into the bechamel: 4 yellow eggs, the herbs, salt and pepper
- Whip up the white egg
- Incorporate carefully the egg whites to the bechamel with the spatula
And to extend your La Cornue® experience, take a look at our cookware.
