Ebly Soufflé with Ham and Pineapple

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Ingredients for


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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


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»
Bildschirmfoto 2022-03-23 um 11.47.57
«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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