Soufflé au comté

Ingrédients (pour 2 soufflés):
- 10g maïzena
- 10 cl lait
- 1 oeuf
- 20g comté

Recette:
- délayer la maïzena dans un fond de lait. Porter le reste du lait à ébullition avec sel, poivre et muscade (1cc).
- Y ajouter le lait + maïzena jusqu'à ce que cela épaississe.
- Hors du feu, ajouter le comté râpé puis le jaune d'oeuf.
- Monter le blanc en neige et ajouter à la préparation
- Glisser au four à 180°C pendant 25 min environ.
- Servir rapidement, il redescend vite ;)

Suggestion:
- On peut y ajouter du jambon, des champignons, ou encore être plus original (du bleu d'auvergne, du canard...vive les variantes!).

Comments

[David Nutt]

A good story


                    


GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”


 


Voila: www.tastingtoeternity.com.  This book is a poetic view of
30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.


 


From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:


 


“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”


 


I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.


 


I believe cheese and wine lovers should be told about this publication.


 


Enjoy