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Soufflé Saint Marcellinoix

Soufflé Saint Marcellinoix


  • 80 g flour
  • 4 eggs
  • 2 Saint-Marcellin cheese (a creamy cow cheese from St Marcellin)
  • 200 g curd cheese
  • 60 g walnut kernels

Serving 4


Preheat the oven to 180° (th. 6).

Cut the Saint-Marcellin cheese into pieces and melt them gently in the microwave oven or in a small saucepan over low heat.

Separate the whites from the yolks. Mix the yolks with the melted Saint Marcellin’s Day, the cottage cheese in faisselle and flour.

Add the coarsely chopped walnut kernels.

Beat the egg whites until stiff and fluffy (stop before they become firm) and gently fold them into the previous mixture.

Generously butter a soufflé mould (or 4 individual ramekins) with a brush, from the bottom to the top of the mould to facilitate the lifting of the soufflé. Flour well and fill to the brim. edges of the preparation.

Place in the oven for 25 minutes and watch the cooking. The soufflé must double in volume and keep a golden colour, without turning too brown.

Serve as soon as they come out of the oven: soufflés don’t wait!