Zucchini flan with tomato coulis
- Easy
- 20 min
- Cheap
Cheese soufflé
- Average
- 20 min + 1 hour in the refrigerator
- 45 minutes
- Average
A ballet of flavors: a golden, airy Emmental soufflé, accompanied by crisp asparagus topped with vinaigrette. A gastronomic delight!
IngrédientS
2
- 50g butter
- 50g flour
- 5 eggs
- 400mL semi-skimmed milk
- 200g Emmental cheese
- salt and pepper
Ustensiles
Recipe
Step 1
Melt the butter over low heat, when melted add the flour and mix.
Step 2
Add the milk and mix vigorously until there are no more lumps. Bring to the boil.
Step 3
Remove from the heat and add the egg yolks, one by one, and put the egg white in another bowl. Mix between each egg.
Step 4
Add the Emmental.
Step 5
Beat the egg whites with a pinch of salt.
Step 6
Using a spatula, add the egg whites little by little.
Step 7
Pour the mixture into a well-buttered soufflé dish.
Step 8
Chill for at least 1 hour (you can leave it a little longer and put it in the oven just before serving)
Step 9
Preheat the oven to 180°C. After cooling, put the soufflé in the oven for 45 minutes.
Step 10
Do not open the oven during cooking.
Step 11
Serve immediately.
Step 12
Wash and cut off the ends (the heels) of the asparagus. Place them in the steamer basket. Add the two eggs, they will cook at the same time as the asparagus. Place the basket on the pan of boiling water and cook for 15 minutes.
Step 13
Meanwhile, prepare the vinaigrette with the olive oil and vinegar.
Step 14
Wash and chop the parsley.
Step 15
When the eggs are cooked, rinse them under water and peel them. Mash them in a bowl.
Step 16
Arrange the asparagus on a plate, sprinkle with eggs and vinaigrette.