Ebly Soufflé with Ham and Pineapple

Ingredients

Hinweis

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carrots
vegetable broth
peas, fresh or frozen
ebly
pineapple slices, fresh or canned
ham dices
eggs
milk
grated Emmentaler AOP
as desired: salt, pepper

Star of the dish

Emmentaler AOP Réserve/Surchoix

Preparation

Peel carrots and cut into thin circles. Bring stock to the boil. Add carrots, peas and Ebly and cook for about 10 minutes, until all the liquid is absorbed. Leave to cool for a while.

Cut pineapple into pieces and add to Ebly along with the diced ham. Combine together the eggs, milk and Emmentaler AOP. Season with salt and pepper.

Mix the liquid mixture with the Ebly. Pour everything into a greased gratin dish. Bake for 20-25 minutes in the centre of a hot oven (200◦C).

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Ebly Soufflé with Ham and Pineapple

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