Cheese soufflé

These delicious cheese soufflés are perfect as an starter, as can be taken hot or time, and do what you like, cheese, tomato, vegetables... has infinite combinations! And now comes Valentine's Day, they are perfect to surprise your partner by its heart shape.

We have done them with a mold and a palette of cheese of Tescoma brand, and the truth is we've done great, the mold is very durable and easy to clean because it's made of silicone, it can be used in oven, microwave, freezer ... The palette for cheese is adjustable with a wheel to cut cheese slices from 1-4 mm. 

Ingredients for 12 units:
- 5 eggs
- 1.05 oz og flour
- 1.05 oz of margarine
- 8.45 oz of semi-skimmed milk
- 5.3 oz of pecorino cheese
- Nutmeg
- Salt
- Cherry tomatoes

Recipe:
- Separate the yolks from the whites in two different bowls.
- Using a blender with rods, mount the egg whites until stiff. When being assembled, remember to look at the bottom, because it may remain liquid part even if they're all assembled. Reserve in the fridge.
- Using the palette cheese, cut the cheese to take the necessary amount.

- In a skillet over medium heat, melt margarine.
- Add the flour and stir constantly until well blended.
- Pour the milk and continue beating until you have a thick and smooth cream.
- Add a pinch of nutmeg, salt and stir again.
- Remove the pan from the heat and stir while you add the egg yolks.
- Put again the pan on the heat, add the cheese and keep on medium heat until melted and integrated into the bechamel.
- Remove from heat and let it temper at room temperature.

- Add the egg whites until stiff and pour the mixture into the mold to fill 3/4 of every heart.

- Preheat oven to 170 degrees and bake the souffles for 30 minutes.

- If you want you can put up a slice of cherry tomato on each to give a fresher flavor.

Bon appétit!