Souffle with Cretan Graviera PDO 7 monhths Maturity & Honey

Ingredients

150gr Cretan Graviera PDO 7month Maturity Kalogeraki

30gr butter and a bit for the greasing of souffle forms

20gr flour

120ml milk

2 large eggs

1 tea spoon white vinegar

½ tea spoon red sweet pepper

1 small sprig of rosemary

Freshly ground pepper

Salt
 

For serving

Honey

Rosemary finely chopped
 

Implementation

Grate the Cretan Graviera PDO 7month Maturity and separate yolks from egg whites.

Warm milk with rosemary and then take out rosemary.

In a pot – low temperature – warm butter, add the flour, whisk and when the color changes add pepper & milk while you continuously stir the mix (to avoid flour clump).

When ready add the graviera cheese, stir until it melts and then take off the heat in order to add the yolks (do not add yolks in hot mixture).

In the mixer prepare a tight meringue by whisking the egg whites with vinegar, add the meringue carefully (smoothly whisking) into the cream cheese mixture.

Grease 4 small fireproof souffle forms with butter and put them in a pan that you have already add warm water, fill in the souffle forms with the mixture and bake on air for 25’.

When we take the souffle’s out of the oven, add on top of them honey, a bit of rosemary and serve.

 

Tips: Except rosemary you may use estragon or thyme.