Soufflé au Taleggio AOP

• Ingredients (for 4 individual soufflés)

• 150 g of taleggio AOP 🧀
• 30 g of butter 🧈
• 30 g of flour 🌾
• 25 cl of whole milk 🥛
• 4 eggs 🥚
• Salt, pepper 🧂
• Nutmeg
• Butter + flour for the moulds

The béchamel

1. 1

   Melt the butter, add the flour and mix.

2. 2

   Gradually pour in the milk while whisking until you have a smooth and fairly thick béchamel.

The Taleggio AOP

3. 3

   Off the hob, add the Taleggio AOP cut into pieces and mix until completely melted. 🧀

4. 4

   Then add the egg yolks, still off the hob, followed by a little salt, pepper and nutmeg.

The egg whites

5. 5

   Whisk the egg whites with a small pinch of salt until stiff.

6. 6

   They should be well whipped but still soft.

The soufflé mixture

7. 7

   Gently fold the Taleggio mixture into the egg whites using a rubber spatula.

8. 8

   ⚠️ Mix gently, lifting the mixture, to keep as much air as possible and achieve a light soufflé.

Preparing the moulds

9. 9

   Butter the moulds generously, brushing from the bottom up: this helps the soufflé rise evenly.

10. 10

    Then flour the moulds and remove any excess.

11. 11

    Pour the soufflé mixture into the moulds.

Cooking

12. 12

    Place in the oven at 190 °C for about 15 to 20 minutes, depending on the size of your moulds.

13. 13

    ⚠️ And above all: do not open the oven door during cooking!

14. 14

    When removed, the soufflé should be well puffed and golden, yet still slightly trembling in the centre. 😮💨

15. 15

    Serve immediately… because a soufflé doesn’t wait for anyone!