Cheese Souffle - French Food
Title: Cheese souffle
Cook Time: minutes
Level: Easy
Serving: 2
The following recipe is a basic model for any type of souffle. Cup of cheese could be substituted for some cooked spinach, finely chopped, well drained with a few tablespoons of grated Parmesan and the appropriate condiments. Or a cup of canned tuna or salmon mashed with some onions. Or puree a cup of broccoli or asparagus seasoned to taste. Or a cup of cooked meat and / or mashed potatoes.
Ingredients:
- 1/4 cup butter or margarine
- 3 Tbs Flour
- 1 cup milk
- 3 eggs, yolks separated clear, plus 1 extra egg white
- 1 cup grated sharp cheddar cheese
- Pinch of cayenne pepper
- 1 Tbs Worcestershire sauce
Directions:
Put butter in a 1-quarter baking dish with 1 Tbs. Butter or margarine.
In a deep pot over medium heat, melt the remaining butter and margarine, then whisk in flour. Gradually add milk, beating continuously to avoid lumps.
Continue beating until the sauce begins to thicken (takes a minute or two, then suddenly, it happens). Remove from heat and whisk in a bowl the egg yolks, one at a time raids are added to the mix.
Turn oven to 375 degrees. Melt the cheese and seasoning in the sauce, using a rubber spatula linking to the mixture slowly until completely blended. Adjust seasoning as desired. Remove.
In a prepared dish, put the four egg whites. Beat at low speed until they are frothy, then on medium-high speed until they beat with the desired consistency.
With the spatula, go mixing foam used to do ended envelopes movements down, up, and with a circular motion so as to combine content and completely until the mixture is uniformly spongy.
Use the spatula to scrape the remaining egg whites to the sauce, and gently but quickly repeat the same circular motion, making sure it reaches the bottom of the pot with each stroke. This time, it is not thoroughly mixed, however when they stop just a few pieces of white foam.
Place the souffle in the lower part of the already hot oven and bake 25 to 40 minutes, depending on the texture you like. then turn off the oven and let stand for five minutes.
Personal Suggestion: The eggs for this recipe should be at room temperature, so that should be removed from the refrigerator before you start. (Or place in a bowl of warm water for a few minutes). There are a variety of tricks to keep the egg whites to peaks. One is to use a copper bowl which works better. Another way is to rub the inside of your bowl with a cut lemon, and then clean it. Also any excess moisture - the small amount of residual acid helps to keep the beaten egg white.
