This time I share my recipe for the best cheese soufflé you’ve ever tasted, because I’ve mixed 4 cheeses inside it so it’s delicious and very tasty.
To know how to make soufflé with egg whites, it is important that you know that you have to beat them with electric rods and fast speed to assemble them well.
Once the 4-cheese soufflé is removed from the oven, we must serve it immediately since it loses its elevation as soon as it begins to cool, so it must be tasted freshly made.
Ingredients to make 4 cheese soufflé:
- ½ liter of milk
- 3 tablespoons fine corn flour (maizena)
- 30 grams of Butter
- 4 units of Eggs
- 100 grams of Mix of 4 grated cheeses
- 1 teaspoon salt
- 1 pinch of Nutmeg
How to make 4 cheese soufflé:
It is very important that the ingredients of the four cheese soufflé are at room temperature to start the recipe.
First we prepare a homemade béchamel by melting the butter in a saucepan, without letting it brown or take on color. Remove from the heat and add the 3 tablespoons of cornmeal. Mix well and add the cold milk, salt and nutmeg. Stir until a lump-free cream is formed. Return the saucepan of gluten-free béchamel to a simmer and stir with a wooden spoon until it boils for about a minute. Let cool slightly and meanwhile, separate the yolks from the whites.
Beat the egg yolks well with the cheese mixture and add this mixture to the béchamel, which will have cooled a bit. Reserve the egg whites for the next step. We preheat the oven to 200 degrees. Next, we grease a soufflé mold with butter, and we also mount the 4 egg whites with the electric rod mixer.
When the egg whites are well assembled, we join them with the previous cream with enveloping movements. Then we pass the mixture of the cheese soufflé to the mold.
Then we put the four cheese soufflé in the oven for 25 minutes. Once well browned and leavened, we can enjoy this homemade 4-cheese soufflé recipe.
