Cheese soufflé recipe, puffed and airy with pecorino, lemon zests, bechamel sauce.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 200°C (392°F).

Butter and flour the ramekins.

Melt butter in a non-stick pan over medium-high heat.

Add flour to the melted butter and cook for about 2 minutes until the smell of the flour comes off.

Gradually whisk in 600 milliliters of milk and 600 milliliters of water until smooth and creamy.

Cook on medium-low heat until combined and creamy.

Remove from heat and let the Bechamel cool, then add salt, nutmeg, and grated pecorino cheese, mixing well.

In a separate bowl, whisk egg whites until soft peaks form.

Add lemon zest and egg yolks to the cooled Bechamel and mix gently.

Fold the egg whites into the Bechamel mixture one spoonful at a time until fully incorporated.

Pour the mixture into prepared ramekins, cleaning the edges with your thumb.

Bake in the preheated oven on the lower rack for 20 minutes until puffed and jiggly.

Cooking Techniques

Equipment Needed

Allergens