Cheese soufflés with grape salsa

Name: Cheese soufflés with grape salsa
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 150 g Brie; 125 g Raclette (piece; e.g. Swiss Raclette); 50 g Butter; 40 g Flour; 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Sugar; 3 Eggs (Gr. M); 2 TABLESPOONS Brazil nut kernels; 200 g blue seedless grapes; 2 stem(s) Basil; 2 TABLESPOONS light balsamic vinegar; 6 TABLESPOONS Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

Don't touch the stove door! In order for the airy egg dish with spicy cheese to succeed, you should be patient for 15 minutes and trust the oven a little.

COOK TIME
60 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

150 g Brie
125 g Raclette (piece; e.g. Swiss Raclette)
50 g Butter
40 g Flour
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Sugar
3 Eggs (Gr. M)
2 TABLESPOONS Brazil nut kernels
200 g blue seedless grapes
2 stem(s) Basil
2 TABLESPOONS light balsamic vinegar
6 TABLESPOONS Whipped cream

Directions

1
Remove the rind from the brie, dice the inside. Coarsely grate the raclette. Grease six ovenproof dishes (approx. 125 ml each) and dust with flour. Preheat oven (electric cooker: 200 °C/circulating air: not suitable/gas: see manufacturer).
2
Melt 50 g butter and sauté 40 g flour in it. Add milk while stirring, bring to the boil and simmer briefly while stirring. Remove the pot from the stove. Melt the Brie and 1⁄3 raclette in it. Season with salt, pepper and nutmeg. Separate eggs, stir in egg yolk.
3
Pour the cheese mixture into a large bowl. Beat egg whites until stiff, fold in. Spread the mixture on the tins and place on a fat pan (deep baking tray). Pour on enough hot water so that the moulds are halfway up the water. Bake in a hot oven for about 15 minutes until golden brown. Take them out and let them cool down a little (they will collapse a little).
4
For the salsa, chop the Brazil nuts coarsely and roast them in a pan without fat. Take out, let cool. Wash and quarter the grapes. Wash basil, shake dry, pluck off leaves. Mix everything with vinegar. Season with salt, pepper and sugar.
5
Turn the soufflés out of the moulds into one large or several small casserole dishes. Sprinkle with the rest of the cheese and sprinkle with cream. Bake under the oven grill until golden brown. Serve with salsa. Serve with baguette.