Passport & Plate - Soufflé au fromage
Ingredients
3 Tb butter
3 Tb flour
1 cup boiling mil
1/2 tsp salt
1/8 tsp pepper
pinch of cayenne pepper
pinch of nutmeg
4egg yolks
5 egg whites
a pinch of salt
1 cup of grated swiss or parmesan cheese
How to prepare this recipeMelt the butter in the saucepan. Stir in the flour with a wooden spatula and cook over moderate hear until butter and flour foam together. Remove from heat; when mixture colds down pour in the milk all at once, beat all with a wire whip. Beat in the seasonings.
Return to moderately high heat and boil, stiring with the wire whip for about 1 min, until the sauce becomes very thick.
Remove from heat and immediately separate the eggs. First drop the egg whites in a bowl and the yolks in the hot sauce and beat them with the wire whip.
Add an extra egg white to the ones in the bowl and beat with salt until stiff. Then put the egg whites into the sauce.
Put the soufflé mixture into the prepared mild, almost quarter full. Sprinkle cheese on top.
Bake it for about 30 minutes in 375 degrees.
Serve it immediately when baked.
Bon appétit.
The story behind this recipeThe sweet or savory souffle is considered one of the finest dishes and traditional French cuisine.
The word soufflé comes from the French "souffler" which means "to blow", just what happens when you put the dough to bake in the oven will "swell".
Delicate, soft tasty but mostly, it's the perfect balance between the fragrance of the outside and the creaminess of the filling which can be of the most varied tastes
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