Cheese Soufflé with Nuts and Salad

Ingredients

• 80 g Butter
• 5 eggs
• 150 g grated cheese (e.g., Emmental, Greyerzer)
• 4 tbsp heavy cream
• 2 tbsp crème fraîche
• 2 tbsp flour
• 2 tbsp ground hazelnuts
• Salt
• 0.5 tsp paprika powder
• 1 pinch nutmeg (freshly grated)
• butter (for the tin)
• a handful mixed leafy salad
• 3 tbsp wine vinegar
• 4 tbsp rapeseed oil

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Separate the eggs. Whisk the butter with yolks, paprika powder and nutmeg until frothy. Then fold in grated cheese, cream and crème fraîche alternately. Finally fold in beaten egg whites, hazelnuts and flour. Season with a pinch of salt. Grease ramekins with butter and dust with breadcrumbs. Spoon the batter into tins and bake in the hot oven for about 15 minutes until golden brown.

3. 3.

   Wash, dry and arrange the leafy salad on plates. Drizzle with vinegar and oil, sprinkle lightly with salt, and serve immediately alongside the soufflé.