Cheese souflee
Main ingredients: Eggs, milk, flour, cheese, butter
Equipment: Saucepan, ovenproof dish
3 Egg Cheese Soufflé
Watch the video here
Ingredients
3 eggs
(1 extra egg white is optional, but will make it rise better!)
3/4 cup emmental cheese (grated)
1/4 cup goats cheese (diced)
1 tablespoon plain flour
Knob of butter
About 1 cup milk
Teaspoon of mustard
Pinch of salt
Pinch of vegetable bouillion
Recipe
Separate the egg whites and put yolks aside.
Beat the whites with a mixer in a large stainless steel bowl, adding a pinch of salt.
The whites are fully beaten when they form ‘stiff peaks’ (after about 4 minutes of beating).
Make a thick white sauce:
Heat a knob of butter, add a tablespoon of flour and cook for about 3 mins. Then add the milk, a little at a time, stirring all the time to make a thick sauce.
Add mustard, bouillion and cheeses, heat and stir so the cheese melts into the sauce, then let the sauce cool down and stir in the yolks.
Fold the sauce gently into the beaten egg whites with a spatula. Don’t stir, but gently ‘cut’ the sauce into the mixture.
Pour into a smallish, buttered, straight-sided ovenproof dish, sprinkle grated cheese on top (and some freshly ground black pepper) and bake at a medium to low heat (375 degrees) for 20-30 mins. Serve with carotts, brocolli, green beans etc.
Tips:
- Butter the dish with ‘upwards’ strokes to help the souflee rise
- Throw grated cheese round the inside of the bowl (so it sticks to the butter)
- Dont leave the beaten egg white mixture sitting for too long
- Make this recipe at least 5 times to perfect it
- Serve immediately
- For a larger 4-5 egg souflee, use a bigger dish
- Don’t worry if it doesn’t rise too much, it will still taste great
- Add an extra egg white or two, the soufflé will rise much better.
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