Few dishes epitomize the elegance and culinary magic of French cuisine quite like a perfectly executed soufflé. With its airy rise and delicate texture, a soufflé is a marvel to behold and a joy to savor. Originating in 18th-century France,
Ingredients:
- 3 tablespoons unsalted butter, plus extra for greasing
- 3 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- Salt, to taste
- Pepper, to taste
- Pinch of cayenne pepper (optional)
- 4 large eggs, separated
- 1 1/4 cups grated cheese (Gruyère, Swiss, or cheddar work well)
- 1/4 cup grated Parmesan cheese
- Fresh chives or parsley, finely chopped (for garnish)
Instructions:
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