12 May Soufflé with cheese and basil
The soufflé is a light dish prepared in the oven, and can be both sweet and salty. Today we bring you one with a very unusual combination of ingredients, but with a spectacular flavor. Write down the recipe for this cheese and basil soufflé.
Ingredients for 4 people
- 200 ml of milk
- 4-6 sprigs of fresh basil
- 4 eggs
- 25g of butter
- 20g of flour
- 50g of Cheddar cheese
- 25g of Parmesan cheese
- Soufflé container (approx 15cm with 9cm high)
To begin our preparation, we are going to infuse the milk with the basil. To do this we take a saucepan with the milk and we throw the basil branches. We heat it until it starts to boil. We lower the heat to the minimum and let it cook for 1 min. Turn off the heat and leave the basil branches inside the hot milk for 20 min. We queue it later.
On the other hand, we shell the eggs and separate the yolks from the whites.
We preheat the oven to 200ºC. Put the butter in a saucepan over medium heat and let it melt. We add the flour and stir with a rod constantly. When it has been cooked for a few seconds, add the infused milk progressively and stir until the mixture is homogeneous and without lumps. We let it cook for a few minutes. Add the cheddar cheese and the grated parmesan cheese and let it blend into the mixture.
Let the mixture cool and add the yolks one by one. We stir well. The clear ones we take them to point of snow and we incorporate them to few in the elaboration. It is important to make enveloping movements when mixing.
Pour the final mixture into the container previously greased with butter and sprinkle some Parmesan cheese on top. We bake for 25-30min without opening the oven door. When we see that they are golden, we take it out and let it cool down.