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Cheese Souffle


Posted the30/07/2009 By Chicken's Kitchen (Visit website)



KBB#12 Round up - Savoury Baking
Everything in a rush... need to make milk for my baby boy and cook this for light dinner. The result souffle a bit shrinking by time to setting the camera. The taste was very nice. Defenately cook it again.


Cheese Souffles
Source : the Perfect cookbook by David Herbert. Penguin book Australia Ltd 2003.

100 gr unsalted butter
½ Plain flour
300 ml milk
1 c grated cheddar cheese
2Tbs freshly grated parmesan
½ Dijon mustard
a pinch of cayenne pepper
4 eggs, separated

Preheat oven 190°C( 375F, gas mark 5). Grease and lightly flour ½ cup capacity souffle dishes/ ramekin.Melt the butter in a small saucepan over low heat. Add flour and cook, stirring constantly for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thicken and come to the boil. Allow to cool for 5 minutes.
transfer the mixture into a bowl and stir in cheddar, parmesan, mustard and cayenne pepper. Lightly beat the egg yolk and add into the cheese mixture. Mix well.
With elelctric 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 prepared dishes and bake for 20 - 25 minutes or until risen and golden. Don't be tempting to open the oven until the souffle have risen. Serves immediately.


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