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Cheese Soufflé Soufflé au Fromage (Serves 4 to 6) Butter a 1 1/2-quart soufflé mold, making sure you coat the curve at the bottom. Add a couple of tablespoons of flour. Holding the mold in your bands, roll it around and around so that the sides and bottom are evenly but lightly coated. Turn upside down and give it a good bang to get rid of any excess flour. Refrigerate the mold. It is important to have the mold well coated and cold because it will help the souffl6 to rise straight up. Cook the souffl6 in a 350-degree oven in a double boiler for 1 hour without allowing the water to boil. This gives an excellent result. 3 tablespoons sweet butter 3 tablespoons flour 1 cup milk 1/2 teaspoon salt dash freshly ground pepper dash freshly grated nutmeg 4 whole eggs, separated Melt the 3 tablespoons of butter in a heavy saucepan over low heat. Stir in the flour and cook slowly, stirring constantly, until the butter and flour froth (about 3 minutes) without browning. Take off the heat and add the milk, salt, pepper and nutmeg, whipping constantly with a wire whisk. Bring to a boil, still whipping. Take off the heat and cool for 5 minutes. Add the egg yolks, 1 at a time, whipping vigorously after each addition. 3 extra egg whites (plus 4 from step 2) 3/4 cup freshly grated Gruyere or Emmenthal cheese (good imported Swiss cheese) With a rotary or electric beater, whip the 7 egg whites until they hold firm, shiny peaks when the beater is held straight up. Using the whip, beat about 1/3 of the whites into the yolk mixture. Add the grated cheese and fold in the remaining whites. 1 slice Swiss cheese cut into diamonds Pour the batter into the prepared mold, smooth the top with a metal spatula, and arrange the diamonds of cheese on top. Bake in a preheated 400-degree oven for 20 to 25 minutes, or in a double boiler as explained above. For a firm rather than a creamy center, bake an additional 5 minutes. Return to Top |
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