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This recipe was uploaded by Alexa1978
•Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small whisk, until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time. Remove from the heat and add the remaining grated Parmigiano Reggiano, stirring until melted. Season with a pinch of salt and cayenne pepper
•Stir the egg yolks into the cheese mixture. Whisk the egg whites in a large, clean bowl, using a hand-held electric mixer or whisk, until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish
•Bake for 35-40 minutes, until risen and golden brown. Serve immediately
Cook's tip: Make individual servings in small soufflé dishes, wrapping a collar of non-stick baking parchment around the dishes, secured with string, to add extra height.