Souffle ai fromage

4 servings


Melt butter in a pan, stir flour, salt, mustard and pepper in it. Pour in the milk, stir until it boils. Reduce the heat to low and allow the liquid to boil for 5 minutes. Put the cheese and stir until the cheese melts. Beat the egg yolks in a mortar, having previously separated them from the proteins, and pour a thin stream into the cheese sauce, stirring continuously to prevent clotting. Add the cognac and allow the sauce to cool for 10 minutes. Beat the egg whites until airy, but not dry, foam and gently pour them into the cheese sauce. Put everything in a 2-liter tin and put in a previously well-heated (up to 190 ° C) oven for 40 minutes or leave it there until a fried crust forms on top. Serve the soufflé hot.