{"id":75,"date":"2012-02-12T12:27:13","date_gmt":"2012-02-12T12:27:13","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=75"},"modified":"2012-02-12T12:27:13","modified_gmt":"2012-02-12T12:27:13","slug":"cheese-souffle","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/cheese-souffle\/","title":{"rendered":"Cheese Souffl\u00e9"},"content":{"rendered":"<p>Recipe from Jeannine Berenger.<\/p>\n<p><!--more--><\/p>\n<h2>Ingredients:<\/h2>\n<ul>\n<li>1 cup Gruy\u00e8re cheese, grated<\/li>\n<li>4 eggs<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Prepare a thick b\u00e9chamel sauce, and let it cool down.<\/p>\n<p>Preheat oven at 355\u02daF.<\/p>\n<p>Outside of the fire, blend quickly 1 cup of grated Gruy\u00e8re cheese to the b\u00e9chamel sauce before adding one by one 4 egg yolks. Beat the 4 egg whites into a meringue.<\/p>\n<p>Incorporate the whites from the top very slowly in order to not let the air bubbles contained inside the particles of egg white escape, which would prevent the souffl\u00e9 from rising.<\/p>\n<p>Pour the mixture in a buttered souffl\u00e9 mold, and put it near the bottom of the oven, so that the heat from below can cook the egg whites without them being compressed by a crust which would form too quickly.<\/p>\n<p>Let the souffl\u00e9 rise for 25-30 minutes without opening in the oven door.<\/p>\n<p>Serve very quickly.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Jeannine Berenger.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[11,3],"tags":[60,61,59],"class_list":["post-75","post","type-post","status-publish","format-standard","hentry","category-bread","category-english","tag-cheese","tag-jeannine","tag-souffle"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/75","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=75"}],"version-history":[{"count":1,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/75\/revisions"}],"predecessor-version":[{"id":76,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/75\/revisions\/76"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=75"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=75"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=75"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}