This XNUMXth-century soufflé cheese and ham It is a very complete dish and it is really good. The secret so that it does not get off is do not open the oven door in the first 30 minutes of cooking, so that the air that we have put in when beating the whites to the point of snow does not escape us. If you accompany with a good salad, a complete meal. One fruit for dessert and that's it.

Cheese and ham souffle

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This cheese and ham soufflé is a very complete dish and it is really good, be sure to try it because everyone will like it at home

Ángela

Kitchen: cuisine
Recipe type: incoming
Rations: 4

Total time:

Ingredients

50 butter g
50 g of wheat flour
2 teaspoons Dijon mustard
250 ml whole milk
200 g of grated Emmental cheese
50 g grated parmesan
Freshly ground black pepper
Sal Island
75 g of Serrano ham
4 free-range eggs if possible
Oil for the mold

Preparation

First we melt the butter, add the flour and lightly fry while stirring. Add the mustard and dissolve with milk stirring well until it boils.
Next, we add the two types of cheese and let them melt over low heat. Remove from heat, season to taste and let cool.
We cut the ham into small pieces; Separate the yolks from the whites (which we reserve separately) and those with the ham and cream cheese, stirring nonstop.
Beat the egg whites until stiff and add them to the mixture in three steps with enveloping movements.
Pour the dough into a greased gratin pan and place in the preheated oven and bake at 175 °C for about 45 minutes without opening the oven door for the first 30 minutes so that the soufflé does not fall.

Shall we accompany with a good and refreshing papaya salad?

Image: food network

Recetín

Cheese and ham souffle