Cheese Souffle with a bechamel base
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Cheese Souffle with a bechamel base

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DIRECTIONS

  1. In a bowl, melt 60gr of Horio Cow Butter, add flour and mix for 2 minutes until the whole mixure is darker
  2. Add warm milk cream and make bechamel, then add nutmeg
  3. Allow for the bechamel to cool and add the egg yolks
  4. Melt the cheese with a fork and stir into the bechamel
  5. Beat the egg whites into a light meringue and add to the bechamel
  6. Using the remaining butter, butter the inside of the pan
  7. Bake in a preheated oven at 180 degrees for 30-40 minutes
  8. Serve immediately because it may fall; Serve with green-leaf salad

 

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    INGREDIENTS

    75 gr Horio Cow Butter 60 gr flour 1 ½ cups milk cream ½ cup fresh milk ½ tsp nutmeg 4 eggs (separated into egg whites and egg yolks) 250 gr grated Horio Mature or Long Maturation graviera cheese, or Horio Shredded Cheese Mix
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