Comté Soufflé with Mushroom Velouté
62 min 1 serving 1376 kcal · 78.1 g proteinLevel: Expert
The nutritionist's note
The Comté goes in off the heat: brought to a boil in the béchamel, it would release its fat and the soufflé's structure would fail. 46 g of protein and 3.2 µg of B12.
Ingredients
1 serving
- eggs4 piece · 240 g
- grated Comté110 g
- whole milk250 ml
- button mushrooms200 g
- crème fraîche50 ml
- wheat flour30 g
- butter25 g
Method
- 1
Make a thick béchamel and melt the Comté into it off the heat.
- 2
Fold in the yolks one at a time, then the whisked whites in three additions.
- 3
Bake for 30 minutes at 180 °C without opening the door.
- 4
Blend the cooked mushrooms with the cream for a velouté served alongside.
Nutrition facts
per serving
| Energy | 1376 kcal |
|---|---|
| Protein | 78.1 g |
| Carbohydrates | 38.4 g |
| Fat | 100.2 g |
| Fibre | 4 g |
| Iron | 4.6 mg |
| Vitamin B12 | 3.2 µg |
Potential allergens
- eggs
- lactose
- gluten
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