Cheese Soufflé

Ingredients

• 60 g Butter
• 50 g flour
• 0.5 l milk
• Salt
• white pepper (ground)
• nutmeg
• 100 g low‑fat quark
• 100 g medium‑aged Gouda (grated)
• 80 g butter cheese (grated)
• 4 egg yolks
• 6 egg whites
• Butter (for the mold)
• breadcrumbs (for the mold)

Instructions

1. 1.

   Melt the butter, stir in the flour and let it foam. Gradually add the milk while stirring and simmer for a few minutes; season with salt, pepper and nutmeg, then remove from heat.

2. 2.

   Whisk together the quark, both cheeses and the egg yolks. Grease the bottom of the soufflé molds and dust them with breadcrumbs.

3. 3.

   Beat the egg whites to stiff peaks, fold in a quarter of them, then gently fold in the remaining whites. Fill the molds about two‑thirds full.

4. 4.

   Bake in a preheated oven at 180 °C on the middle rack for about 30–40 minutes until golden brown. Serve immediately in the molds.