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Squash souffle with cheese


INGREDIENTS
500ml of cream (15% fat)
120g of Parmesan
4 eggs
3 tablespoons of flour
Salt and pepper
3 tablespoons of butter
5 squashes

PREPARATION
1. Wash and peel the squashes. Finely grate them.

2. Separate the egg whites from their yolks. Whisk the egg whites to create stiff peaks.

3. Combine the egg yolks with the grated cheese. Retain some cheese for the topping.

4. Combine the squashes with the cream, cheese, flour, salt, and pepper. Carefully add the whisked whites and mix from the bottom upwards.

5. Put the batter into molds, and sprinkle them with the cheese. Bake the souffles for 20 to 30 minutes at 180°C. It’s better to serve them hot.

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