Soufflé with chartreuse recipe
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Ingredients
Custard
- 1/2l milk
- 6 egg yolks
- 100g sugar
Soufflé
- 2 caps of chartreuse
- 4 egg yolks
- 4 egg whites
- 25g sugar
Preparation
Custard:
Boil the milk, mix the sugar and yolks.
Pour the boiling milk over the yolks, stir and cook until it coats a spoon, then let it cool .
Soufflé:
Add chartreuse.
Whisk the egg whites once the mixture has cooled.
Add the egg yolks and whisked whites to the custard.
Pour into a buttered and sugared mould.
Cook in the oven at 180°C.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
The Chartreuse
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The chef's trick
Do not overbeat the egg whites and wait until the end to add the sugar.