- FOR THE SOUFFLES:
- 100g EPIROS Kefalotiri, grated
- 50g EPIROS Kefalograviera, grated
- 50g EPIROS Kefalograviera, grated, to sprinkle into the ramekins
- 50g EPIRoS Concentrated Butter to grease the ramekins
- 10 egg whites
- FOR THE BECHAMEL:
- 20g EPIROS Concentrated Butter
- 20g flour
- ¼ lit milk
- Salt, freshly ground pepper
- 6 egg yolks
Pre-heat the oven to 200°C. Whisk the egg whites with a hand-held or other mixer, with a pinch of salt, until they start forming stiff peaks.
Grease the interior of the ramekins and sprinkle it with the 50g of grated Kefalograviera, making sure there is cheese all around the inside.
Prepare the béchamel: Melt the EPIROS butter in a pan, add the flour and cook for 2 minutes, constantly stirring with a whisk. Add the milk, stirring non-stop and bring the mixture to a boil over Moderate heat.
When it’s boiled, remove it from the stovetop and empty into a bowl. Season and add the egg yolks, quickly stirring with the whisk so that they don’t cook. Let it cool slightly.When it has cooled, add 1/3 of the beaten egg whites and stir into the sauce. Keep adding, alternately, the remaining egg whites and grated Kefalotiri and Kefalograviera, mixing until the mixture becomes homogenous.
Divide the mixture with a spoon into the 8 ramekins, filling them within 5mm from the brim. Smooth the surface with a spatula and, with the help of a knife, push the mixture off the sides of the ramekins to help it rise.
Place the ramekins in a deep baking tray; cover the bottom with waxed paper and fill with boiling water half way up the sides of the ramekins. Bake for 6-8 minutes.
When ready, remove on to plates and serve immediately before the cave in.
Tip: You can prepare the soufflés ahead of time and leave them in the refrigerator until it’s time to bake them. Start pre-heating the oven ½ hour before the meal and boil water for the tray.