Chestnut and Cheese Souffle

Briefly sweat the flour in the butter. Add the milk and let it boil briefly while stirring. Simmer over low heat until the mixture thickens. Season. Cool.

Butter and dust with flour the portion forms.

Preheat stove to 200 degrees.

Stir egg yolks and cheese into flour mixture. Fold in the beaten egg whites.

Pour the soufflé mixture into the molds provided. Bake in the heated oven on the middle shelf for about 35 minutes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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