Vegetable soufflé with Gruyère AOP and Emmentaler AOP cheese | Cheeses from Switzerland

Ingredients

• 500 g of vegetables, according to taste, e.g. broccoli, cauliflower, baby carrots, beans, courgettes. Salt and pepper.
• 50 g of butter
• 70 g of flour
• 5 dl of milk
• 100 g of grated, spicy Gruyère AOP
• 100 g of grated, spicy Emmentaler AOP
• salt, pepper, nutmeg
• 1 seeded, red chili pepper
• 1 finely chopped spring onion
• 6 egg yolks
• 6 egg whites, firmly beaten
• 1 gratin dish of 31 cm length. Butter for the dish