Einfach. Gut. Vergessen. Käse-Soufflée

Es waren immer schöne Küchen-Episoden rund um das Soufflé. Die Lehrlinge mussten im Nachbarsbetrieb mindestens einmal im Leben die Soufflépumpe holen. Und ja, hin und wieder dem Verantwortlichen für die Soufflés antäuschen, den Ofen aufzumachen und zuzuschlagen. Hehe. Aber mal ehrlich, wieso macht keiner mehr Soufflés. Ist doch nicht schwer. Zum Beispiel zum Frühstück. Mit einem Glas Champagner.

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Beim Käsesoufflé gibt es eigentlich nur eins zu beachten. Guten Käse. Ein reifer, rezenter Greyerzer ist wunderbar. Oder ein reifer Fribourger Vacherin. Letzterer ist oft zu weich, um ihn zu raffeln. Er sollte klein gehackt werden. Wenn der Käse gut ist, braucht es kein Muskatgewürz und keinen Paprika, um das Soufflé zu würdigen. Eine Umdrehung aus der Pfeffermühle reicht.

Aber natürlich, wer es mag, verwendet Muskat. Dabei sollte man bedenken - wertneutral: Muskat ist eher dominierend. Weisser Pfeffer frisch aus der Mühle erscheint anfangs dominant, zieht sich dann jedoch zurück und unterstreicht.

Ein Soufflé in die Speisekarte aufzunehmen, braucht eigentlich nur eine sorgfältige Zubereitung und einen bestens geplanten Service. Ohne dies geht es in der Tat nicht. Dabei gilt der alte Spruch: Der Gast wartet auf das Soufflé und nicht das Soufflé auf den Gast. Das gilt auch für den Service, dieser hat in der Küche zu warten, bis das Soufflé fertig ist. Ansonsten braucht es wirklich eine Soufflépumpe.