h4. An easily prepared light meal ! Prepared with eggs GRTA from the « Ferme du Lignon » and freshly grated Gruyère cheese by the « Fromagerie Bruand ». # 1. Preheat the oven at 180°. # 2. Melt 30g. of butter in a pan and add 30g. of flour. Stir vigorously until the butter is completely absorbed. Pour 3 dl. of milk whilst continuing to whisk. When the mixture begins to thicken and to have the texture of bechamel, remove the pan from the fire. # 3. In the cooled pan add 4 egg yokes one by one, stirring constantly. # 4. Beat separetely the egg whites until very firm, then incorporate them delicately into your preparation. # 5. Line the soufflé dish (or smaller ones) with butter and flour and fill up to half. # 6. Place into the oven for 25 minutes. When the soufflé has risen slightly above the dish, serve without delay. Enjoy this treat. Note : the flour is not included in the pack, but available on the website. For example serve with a salad.

How about a little cloud of heavenly lightness for the starter ?

For 6 people, this recipe contains:

6 eggs

100 grams of ricotta cheese

1 lemon

In +, what you will need:

Salt, pepper

Paprika

A fork

An electric whisk or a food processor

A bowl

Two small spoons

Preparation:

1. Gently immerse the eggs in boiling water and cook for 9 to 10 minutes. Once cooked, plunge the eggs into cold water and let cool.
2. Cut the hard-boiled eggs in half lengthwise, remove the yolks and place them in a bowl. Mash the yolks with a fork.
3. Add the ricotta and lemon juice and whisk in a food processor or whisk. Add salt and pepper to taste.
4. Using two small spoons, fill each half of the white egg with the ricotta filling.

It's ready! 

The MagicTip: Sprinkle with paprika for a pretty presentation!

Allergens: contains egg and dairy products.