Cheese Soufflé with «Der scharfe Maxx»
Is there anything «Der scharfe Maxx» can’t do? Even as a cheese soufflé, it’s a total showstopper! Swiss Michelin-starred chef Christian Kuchler spills his secrets for crafting the ultimate dish – light, fluffy, and never collapsing. With Kuchler’s insider tip, your soufflé is guaranteed to be a success – wanna bet? Heavenly airy with a golden-brown crown, every bite delivers a culinary wow moment. Its velvety, melt-in-the-mouth texture and intense cheese flavor make this soufflé the ultimate star of any special occasion.
Ingredients
serves 4 Personen| 4 piece(s) | ramekins |
| 50 g | flour |
| 50 g | butter |
| 5 dl | milk |
| 8 piece(s) | eggs |
| 2 g | cornstarch |
| 100 g | «Der scharfe Maxx» |
| butter for greasing the ramekins | |
| nutmeg, salt and pepper |
Preparation
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Preparation
Preheat the oven to 180°C (350°F).
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Making the Soufflé Mixture
Step 1: Melt 50 grams of butter in a hot skillet. When it’s completely melted, add the flour and stir thoroughly. This will make a flour paste – a ‘roux’. Pour in a splash of milk and whisk vigorously to avoid lumps. Add the remaining milk and mix well. Lower the heat and grate in a pinch of nutmeg.
Step 2: Grab 8 eggs and 2 bowls. Separate the egg whites from the yolks. Slowly beat the egg whites in one bowl, taking care not to incorporate too much air. Add a touch of cornstarch or potato starch to the egg whites and whisk again until well combined.
Step 3: Add the 8 egg yolks to the mixture in the pan and stir well. Do not let the roux get too hot, or you’ll end up with scrambled eggs! Slowly fold in some of the egg whites, then gently add the rest. You should now have a light, fluffy batter.
Step 4: Remove the rind from the «Der scharfe Maxx» cheese and cut it into small cubes. Gently fold the cubes into the batter. Finally, season the mixture with a pinch of salt and pepper to taste.
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Filling the Ramekins & Baking
Butter the ramekins with a brush, brushing from the inside out to create a ‘track’ for the soufflé. Dust the ramekins with flour and tap out any excess. Fill the ramekins with the batter, about ¾ full. Place the ramekins in a bain-marie and bake the soufflé at 180°C (350°F) on the middle rack.
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Side Dish
The Cheese Soufflé with «Der scharfe Maxx» pairs perfectly with a light tomato sauce or a mixed salad.
Tip: Beat the egg whites very slowly and add a little cornstarch. This will help the soufflé stay puffed longer and prevent it from collapsing.
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