Soufflé au Fromage
Cheese souffle is the challenge this time, I made it with Gruyère instead of cheddar and add some chives for some extra bites…making it was quite easy as it was not my first encounter with baking souffles (I love a quick fix of chocolate souffle), but this is my first time of actually taking a picture of a souffle… and that was the real challenge.
I had to make 2 times of half batch because taking picture of the first batch was a disaster ( I’m afraid it’s kind of my pattern now on doing the challenges:( ), second time was better but still far from how I wanted… so I guess you will be seeing a few other souffle posts in the future, as I need to practise photographing it 🙂 .
Resource : The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.
- 100g unsalted butter
- ½ cup plain (all-purpose) flour
- 300ml milk
- 1 cup grated cheddar
- 2 Tbs freshly grated Parmesan
- ½ tsp Dijon mustard
- pinch cayenne pepper
- 4 eggs , separated
Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Transfer the mixture to a bowl and stir in the cheddar, Parmesan, mustard and cayenne pepper. Mix well.
Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don’t be tempted to open the oven until the souffles have risen. Serve immediately.