Cheese and bacon soufflé with thermomix

Preparation of cheese and bacon soufflé with thermomix

1. glue soufflé to pan.
2. On the other hand, in the glass of the perfectly clean thermomix, without any traces of fat, pour the egg whites, it is important that the whites do not contain any residue of the shell or the yolk as this could spoil the fact that it is a perfect smoothie. Add a pinch of salt to the egg whites, place the butterfly in position, cover without placing the cup and program.
3. 3 minutes / Temperature 37° / Speed ​​4.
4. Once the whites are beaten, pour them into a large container and refrigerate for a few minutes.
5. On the other hand, again in the glass of the thermomix, pour butter and program.
6. 2 minutes / Temperature 100° / Speed ​​1.
7. When the butter is melted, add the flour and program.
8. 2 minutes / Temperature 100° / Speed ​​2.
9. Then add the milk along with the salt, nutmeg and pepper and program.
10. 5 seconds / speed 7
11. As these ingredients are well integrated, program.
12. 8 minutes / Temperature 100° / Speed ​​4.
13. Once the time has elapsed, as a result you will obtain a rich bechamel sauce, pour it into a large bowl because it will be where everything is integrated. Let cool for a few minutes.
14. When the bechamel sauce is slightly cool, add the beaten egg yolks by mixing.
15. Add the grated cheese as well as the bacon (finely chopped and toasted) and the parsley leaves also finely chopped, mix.
16. Finally, incorporate the egg whites gently but firmly so that the egg whites do not lose their volume.
17. Then, distribute all the mixture in the molds with a generous portion, tap it against the table to settle and even the surface.
18. Bake for 15 minutes at 200°C or until golden brown and have risen in volume.