Comté cheese souffé, a mouthful of lightness

Ingredients

• 160g of grated comté
• 3 eggs
• 30cl of milk
• 30g of flour
• 60g of butter
• 1 pinch of grated nutmeg
• Salt and pepper

Method

1. To make the bechamel sauce, melt 50g of butter in a saucepan. Add the flour, sprinkling it in to avoid lumps, and cook for a few seconds, stirring constantly. Pour in the milk gradually, continuing to stir until you obtain a smooth, creamy mixture. Season with salt, pepper and nutmeg.
2. Preheat the oven to 210°C.
3. Generously grease and flour a soufflé dish and place in the refrigerator.
4. Separate the egg yolks from the whites.
5. Add a little salt to the whites and whisk until firm.
6. Remove the bechamel from the heat, add the egg yolks and comté cheese, stirring vigorously.
7. Gently fold in the stiff egg whites, taking care not to beat the air out of them.
8. Pour the mixture into the greased soufflé dish and bake for 35 minutes.

Keep a close eye on the oven and serve the soufflé as soon as it is cooked.