Mini wholemeal soufflé with Pienza Pecorino cheese

Servings: 6
Prep time: 25
Cooking time: 30
  • 60 g wholemeal flour
  • 70 g Pienza pecorino cheese
  • 50 g parmesan
  • 2 eggs
  • 3 egg whites
  • 60 g butter
  • 400 ml milk
  • salt
  • pepper
  • nutmeg
  • breadcrumbs for the mold
  1. Melt 20 g of butter and with this brush 6 single-serving soufflé molds, then pass them with a little breadcrumbs. Grate the parmesan and then the pecorino, but the latter with a large grater.
  2. Heat the milk. Separately in a small saucepan melt the rest of the butter, then merge the flour, stirring well. Add the milk slowly and then sprinkle with pepper, salt and nutmeg. Continue cooking for about 10 minutes until a béchamel is obtained. Now add the 2 grated cheeses, stirring carefully and remove from the heat. Let it cool and then add 2 egg yolks (keep the egg whites aside).
  3. Whisk all 5 egg whites until stiff and then mix them with the mixture without without disassembling. Then pour all into the molds filling them for two thirds.
  4. 4. Place the molds in water bath in a pan and bake at 190° C for 17-20 minutes. If you prefer to avoid the water bath, it will take 15-17 minutes of cooking. Serve them immediately to prevent deflation.