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Käsesoufflé
Zubereitungszeit 60–65 Minuten
8 Portionen
Zutaten
20 g Butter
30 g Mehl
200 ml heiße Milch
Salz
Pfeffer, frisch gemahlen
1 Prise Muskat, gemahlen
1 Prise Cayennepfeffer
4 Eigelb
120 g Käse, gerieben (z. B. Greyerzer)
4 Eiweiß
Paniermehl
2 EL Parmesan, gerieben
8 Portionsförmchen
Zubereitung
Butter in einem Topf zerlassen und
Mehl unter Rühren zufügen (nicht bräu-
nen lassen). Dann die Milch dazuge-
ben. Unter weiterem Rühren ca. 5 Minu-
ten schwach kochen lassen. Mit Salz,
Pfeffer, Muskat und Cayennepfeffer
würzen.
Nach und nach das Eigelb einrühren.
Zuletzt den Käse zufügen.
Eiweiß sehr steif schlagen und vorsich
-
tig unter die abgekühlte Masse heben.
Teig in die gefetteten und mit Panier
-
mehl ausgestreuten Förmchen einfül
-
len. Förmchen bis maximal 1 cm unter
-
halb des Randes befüllen. Das Soufflé
mit Parmesan bestreuen.
Förmchen auf ein Universalblech stel
-
len, in den vorgeheizten Backofen ge
-
ben und sofort den Dampfstoß auslö
-
sen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
I
Temperatur 180–200 °C
+ Vorheizen
Wassermenge ca. 150 ml
Ebene 1
1. Dampfstoß sofort nach Gargut-
Einschub
Garzeit 20–25 Minuten
Tipps & mehr
Soufflés sofort servieren, da sie sonst
zusammenfallen.
Rezepte
163
163


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