Gruyere and parmesan souffles

These light-as-air soufflés are simply irresistible.

Recipe «Gruyere and parmesan souffles» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 10g butter, melted, 2 tbsp dried breadcrumbs, 30g butter, 1 tbsp plain flour, 3/4 cup milk , 1 cup finely grated gruyere cheese, 1/2 cup finely grated parmesan cheese, 1 tbsp finely chopped fresh flat-leaf parsley leaves , 1/4 tsp ground nutmeg, 6 eggs, at room temperature, separated.

Ingredients:

• 10g butter, melted 
• 2 tbsp dried breadcrumbs 
• 30g butter 
• 1 tbsp plain flour 
• 3/4 cup milk 
• 1 cup finely grated gruyere cheese 
• 1/2 cup finely grated parmesan cheese 
• 1 tbsp finely chopped fresh flat-leaf parsley leaves 
• 1/4 tsp ground nutmeg 
• 6 eggs, at room temperature, separated 

Instructions

1. Place oven shelf in the lower part of the oven. Place a large baking tray on shelf. Preheat oven to 200°C/180°C fan-forced. Using an upward motion, brush six 1 1/2 cup (375ml) capacity ramekins with melted butter. Sprinkle with breadcrumbs to coat. Shake out excess.
2. Melt butter in a small, heavy-based saucepan over medium heat until foaming. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk. Return to heat. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Transfer mixture to a large, heatproof bowl. Stir in gruyere, parmesan, parsley, nutmeg and 4 egg yolks. Set aside for 5 minutes.
3. Meanwhile, using an electric mixer, beat 6 eggwhites until soft peaks form. Using a metal spoon, stir one-quarter of the eggwhite into cheese mixture. Fold in remaining eggwhite.
4. Spoon mixture into each ramekin until three-quarters full. Gently tap ramekin bases on work surface to remove air pockets. Smooth tops. Place ramekins on hot baking tray. Bake for 12 to 15 minutes or until golden brown and puffed. Serve.