On the occasion of the release of her book La cuisine nature published by Solar, the ex-juror of Masterchef shares all the advice and recipes that she usually reserves for her friends and family. The objective: to explain to us how to “ choose an ingredient, prepare it simply and enjoy its natural flavors”, in order to achieve fresh and generous cuisine.
Evidenced by its unmistakable and bluffing recipe: an incredible cheese soufflé , super easy to prepare and au gratin at will. The assurance of impressing guests at your next dinner party.
The ingredients for 4 people
A plastic pot without a handle or an oven-safe cast iron casserole dish
80 g flour
1 liter of milk
150 g of Comté
20 cl of roasted chicken juice
1 small bunch of chives
Preheat the oven to 180 ° C.
In a saucepan, melt the butter , add the flour and mix with a whisk without browning. Then add the cold milk all at once with a good pinch of salt . Mix and cook over medium heat like a béchamel sauce . Let cool.
Clarify the eggs (separate the whites from the yolks).
When the dough is very cold, put it in a large bowl. Add the grated Comté and mix it all up! Clack clack! There, we add the 6 yolks and mix well.
Then beat the egg whites to snow with a whisk. Just before they are firm, add the sugar. We must have a nice smooth, silky and fairly firm consistency.
Add the snow whites to the dough, delicately, and pour everything into a saucepan that goes in the oven (without a plastic handle, what!).
Bake for about twenty minutes.
When it's cooked - it must remain creamy to the core - generously “gravy ” the soufflé with the roast juice and sprinkle it with chopped chives .
It must be eaten very hot!
Nature cooking , Amandine Chaignot, ed. Solar, € 29.95
© Amandine Chaignot © Pierre Lucet Penato