SOUFFLÉ AU FROMAGE SERB
Steps:
- Chroniqueur : Harry Eastwood Préchauffez le four à 200°C. Huilez le plat avec un pinceau ou du papier et mettre le plat au four pendant que vous préparez le soufflé. Ajoutez les cubes de fromage, une pincée de sel, l'eau et l'huile aux ufs battus et mélanger avec la fourchette. Ajoutez ensuite les feuilles de filo une a une en les froissant dans votre main avant de les faire tremper dans le mélange d'ufs. Lorsque toutes les feuilles, sauf une, sont imbibées d'uf, sortez le plat chaud du four. Placez la feuille réservée au fond du plat chaud pour créer la base du soufflé. Ensuite, renversez le contenu du bol d'ufs et de pâte filo dans le plat chaud. Saupoudrez d'Emmental et enfournez pendant 25-30 minutes, jusqu'à ce que le soufflé soit gonflé et doré. Le soufflé est meilleur à la sortie du four mais ne paniquez pas car il restera gonflé une fois cuit !
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Shoaib Ahmed
[email protected]This recipe looks amazing! I'm going to save it for my next dinner party.
zeeshan Virk
[email protected]I'm allergic to cheese. Can I still make this soufflé?
Diman Limbu
[email protected]I've never had a soufflé before. What does it taste like?
Md Anamul haq Rifat
[email protected]I'm not sure if I'm brave enough to try making a soufflé. It seems like it would be difficult.
Shaun Longstreet
[email protected]I can't wait to try this soufflé. It looks delicious!
Kenzy Karim
[email protected]This recipe is a keeper! I'll definitely be making this soufflé again.
Mokgadi Merriam
[email protected]I followed the recipe exactly, but my soufflé fell. I'm so disappointed!
Dani Sartori
[email protected]The soufflé didn't rise as much as I thought it would. I'm not sure what I did wrong.
Idris Fawas
[email protected]This soufflé was a bit too cheesy for my taste. I think I'll use less cheese next time.
Mark Asirwathan
[email protected]I'm not a huge fan of cheese, but I really enjoyed this soufflé. The flavor was delicate and not overpowering.
Saleh Shamsuddeen
[email protected]This soufflé is definitely a showstopper. It's perfect for a special occasion.
Astra Noriega
[email protected]I served this soufflé with a side salad and it was the perfect meal. It was light and savory, and the salad added a nice freshness.
Muhammad Hanif
[email protected]I was a little worried about the soufflé falling, but it held up perfectly. I was so relieved!
Aymen Sheikh
[email protected]The cheese flavor in this soufflé was amazing. I used a sharp cheddar and it really came through.
Carmen Cole
[email protected]This was my first time making a soufflé, and it was easier than I thought. The recipe was clear and easy to follow.
John Phillipson
[email protected]I followed the recipe exactly and my soufflé turned out beautifully. It was golden brown and puffed up perfectly.
Florin Szigheti
[email protected]I've made this soufflé several times now, and it always turns out great. It's a go-to recipe for me when I'm having guests over.
Nimra Shah
[email protected]This soufflé was a hit at my dinner party! It was light and fluffy, and the cheese flavor was perfect. My guests raved about it.