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Montagnolo soufflés

Recipe for 4 Portions:

200g Montagnolo classic
30g butter
40g flour
100 ml milk
100 ml white wine
Pepper, salt, nutmeg
1 egg
2 egg yokes and 2 egg whites


Preparation:

Melt the butter over a low heat. Add the flour and mix with a whisk. Pour in the milk and white wine, whisk to a smooth paste and heat. Remove from the heat and allow to cool slightly.

In the meantime, remove the rind from the Montagnolo, chop roughly and pass through a sieve. Mix into the paste and season with pepper, salt and grated nutmeg. Little by little, stir in the whole egg and two egg yolks.

Beat the egg whites and a pinch of salt until they are stiff and fold into the soufflé mixture. Grease 4 soufflé- or muffin forms with butter and fill 2/3 with the mixture.

Fill an ovenproof dish with water and place the forms in it. Cook in the water bath in a preheated oven at
200 °C for 30-35 minutes.


Tip:

A mixed salad goes well with this recipe.


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