Ingredients
- 170 g milk
- 70 g more butter a little
- 70 g fontina
- 70 g flour
- 3 egg yolks
- 2 egg whites
- nutmeg
- mint
- salt
For the recipe of fontina and mint soufflés, grate the fontina; chop a bunch of mint; melt the butter in a saucepan, add the flour, stirring, and cook for 1 '. Bring the milk to a boil, with a pinch of salt and one of nutmeg, then add it to the butter and flour, stir until it boils again, lower the heat and continue cooking for 10 minutes.
Remove the pan from the heat, add the egg yolks and the grated fontina, mix well and let the mixture cool, then add the chopped mint. Beat the egg whites until stiff and incorporate them into the mixture a little at a time, stirring with a whisk. Heat a little butter in a saucepan and brush the inside of 4 ceramic cocottines (ø 8 cm), distributing it from the bottom upwards.
Put the mixture in a pastry bag and distribute it in the cocottine, which must be filled for 3/4. Bake the cocottine in the ventilated oven at 180 ° C for 15 '. Take the soufflés out of the oven and bring them to the table immediately, before they deflate.
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