Corn Souffle with Noble Mushroom Cheese

Melt the butter in a saucepan. Sprinkle in the flour and sauté, stirring, until golden. Slowly add the cow’s milk with a whisk.

Bring to the boil and simmer for about 1000 cmin, stirring all the time.

Crumble the cheese, stir it into the sauce and melt it. Season the sauce with salt, pepper and a pinch of nutmeg.

Separate the eggs into yolks and whites. Mix the corn kernels and the egg yolks in a hand mixer to a puree, then pour it into a baking dish. Add the cheese sauce.

Preheat the oven to 220° Celsius. Whip the egg whites with a pinch of salt until stiff and finally fold them into the corn mixture.

Grease the bottom of an ovenproof souffle dish and sprinkle with the ground hazelnuts.

Pour the mixture into the mold and place in the oven (center, convection oven 200° Celsius). Bake the souffle in 20 to 25 minutes until golden brown. Put it on the table immediately, alternatively drop it together.

Notes (*) : From:

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