Parmigiano-Regiano

• 1

  Prepare the basic mixture by stirring one generous tablespoon of flour into 30g butter, melted in a heavy saucepan.

• 2

  Gradually add just 275ml warmed milk, stirring until your mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for about 10 minutes.

• 3

  Now stir in 65g finely grated Parmigiano-Reggiano cheese and the very thoroughly beaten yolks of four eggs.

• 4

  Remove the mixture from the heat, and continue stirring for a few seconds. Season generously, particularly with black pepper, and cayenne pepper if you wish.

• 5

  When the time comes to make the soufflé, preheat the oven to gas mark 6/200°C. Place the shelf fairly low in the oven with a baking sheet on the shelf.

• 6

  Butter a 15.5cm (6-inch) soufflé dish (the size is important) and cover with 20g of Parmigiano-Reggiano cheese.

• 7

  Whisk the egg whites in a large, dry and clean bowl until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture.

• 8

  With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass.

• 9

  Add the remainder of the whites in the same way. All this should take only a few seconds and be done as you pour the whole mixture into the dish.Take care not to over-beat the eggs

• 10

  The egg white mixture should look bubbly and spongy, but if the whites have been over-beaten it will already begin to look flat.

• 11

  With a palette knife, mark out a dee

• 
  

  It’s ready!

Discover it CHABLIS

Served with a White Bourgogne. Chablis or Hautes Côtes de Beaune. 

Tasting tip

Discover the aromas of CHABLIS