Savoury Parmesan & Pepper Soufflé
Discover the magic of a savoury parmesan and pepper soufflé, an airy starter that will impress your guests. This French classic combines the umami flavour of cheese with the delicate spice of black pepper. With precise tips, create perfectly risen and deliciously melting soufflés, ready to be enjoyed hot from the oven. Follow our detailed steps for guaranteed success and a spectacular starter.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a saucepan, melt the butter. Off the heat, add the flour all at once and whisk for 1 min for a blond roux.
- 2
Return to low heat and gradually pour in the cold milk while whisking. Cook for 2-3 min until thickened, then remove from heat.
- 3
Add the grated Parmesan and mix until melted. Let cool for 5 min, then incorporate the egg yolks one by one. Season with salt and pepper.
- 4
Preheat the oven to 180°C (static heat). Generously butter 6 ramekins and dust with grated Parmesan.
- 5
Beat the egg whites to stiff peaks in a clean bowl.
- 6
First, vigorously mix 1/3 of the whites into the Parmesan base, then gently fold in the rest with a lifting and turning motion.
- 7
Fill the ramekins 3/4 full. Smooth the top. Place on a hot baking sheet for 2 min before baking.
- 8
Bake for 15-18 min without opening the oven. The soufflés should be golden and risen.
- 9
Remove from oven and serve immediately with an extra grind of pepper.
- Use very fresh eggs for whites that rise well.
- The Parmesan base should be warm (not hot) before adding the whites.
- Fold in the whites gently to preserve the air.
- Never open the oven during baking. Use a static heat oven.
- Serve immediately, alone or with a light green salad.
- Variations: add truffle oil, spinach, cured ham, or Auvergne blue cheese.
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