Photo: Alexander Maasch
Comté cheese soufflé (Le soufflé franc-comtois)
19 ingredients
30 min + 1 hr
6
openrecipes
NB: The souffle base can be made up to one day in advance. Cover it with buttered greaseproof paper to prevent a crust from forming.
Estimated Nutrition (whole recipe, rough)
870
Calories
29g
Protein
32g
Fat
116g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20g/¾oz unsalted butter
- 20g/¾oz dried breadcrumbs
- 50g/2oz unsalted butter
- 50g/2oz plain flour
- 450ml/16¼fl oz full-fat milk
- 2 pinches sea salt
- 2 pinches white pepper
- 1 tbsp Dijon mustard
- 3 free-range egg yolks
- 160g/5½oz ComtéComté
- ¼ lemon
- 7 free-range egg whites
- pinch cayenne pepper
- 150ml/5fl oz double cream
- 70g/2½oz Comté
- 1 tsp Dijon mustard
- pinch cayenne pepper
- 1 tbsp kirsch
- salt and freshly ground white pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes