Beat the egg whites with a pinch of salt until soft peaks form. Cover the bowl with cling film and let cool slightly. Season lightly with salt, pepper, and cayenne, then whisk in the egg yolks. Let bubble for a minute or two, then pour the béchamel into a bowl. Still stirring, add the cold milk and bring to the boil over a medium heat. Add the flour and cook for 2 minutes, stirring with a whisk, to make a roux. To make the béchamel, melt the 20g butter in a pan.Put about 50g grated Gruyère into one dish, rotate it to coat the inside, then tip the excess into another ramekin. Generously grease the insides of 8 standard 8cm ramekins (or four 10cm soufflé dishes) with the softened butter.See all weight loss and exercise features.Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.
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