Ingredients
1 Egg Yolk
8 Egg Whites
125g Grated Emmenthal
For the Sauce
1 tbsp Kirsch
450ml Cream
100g Flour
110g Butter
300ml Milk
|
|
What to do
Put Flour and butter in saucepan and make a roux
Add milk slowly and stir continuously until the sauce starts to thicken
Add cheese and let melt but do not boil and then leave to cool slightly
Add egg yolks and stir gently
Whip together the egg whites, salt and lemon juice and fold into the mixture
Butter souffle moulds and pour mixture into the moulds
Bake for 15-20 mins on the bottom shelf of the oven at 300°F / 150°C
To make the sauce heat the cream and kirsch together until boiling - season and remove from heat
|