Preparation
Bring the milk to a boil with the salt, then gradually add the semolina, stirring constantly. Cook for 4 to 5 min while continuing to stir.
Add the butter, grated Gruyère AOP, and spices. Reduce heat and stir until the cheese is fully melted.
Remove from heat, let cool slightly, then stir in the beaten egg yolks.
Beat the egg whites until stiff and gently fold them into the mixture.
Pour into a well-buttered soufflé dish.
Bake in the lower third of a preheated oven at 200°C for 35 to 40 min.
Recipe from the book “Cuisine & Traditions au Pays de Fribourg”, Éditions La Sarine
For 4 people
Preparation : 60 min
Cooking : 35 to 40 min
Ingredients and products
- 1 liter milk
- ½ tsp salt
- 100 g semolina
- 30 g butter
- 250 g grated Gruyère AOP
- Pepper
- A pinch of nutmeg
- 4 egg yolks
- 4 egg whites
