Cheese Souffl�
Source of Recipe
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List of Ingredients
Cheese Souffl�
3-1/2 Tablespoons unsalted butter
2 Tablespoons grated Parmesan cheese
2-1/2 Tablespoons unbleached flour
1 cup half and half, scalded and cooled for a few minutes
1/2 cup dry white wine
1 Tablespoon Dijon mustard
4 large egg yolks, at room temperature
1 cup grated Gruy�re
salt and freshly ground pepper
6 large egg whites, at room temperature
Preheat oven to 400�F.
Butter a 1-1/2 quart souffl� dish with 1 tablespoon of the butter and sprinkle with Parmesan. Turn to coat the dish.
Melt remaining butter in saucepan over med-heat, then whisk in the flour. Cook for two minutes to get rid of the raw flour taste.
Gradually whisk in the scalded half-and-half and the wine to make a smooth white sauce.
Whisk the mustard in thoroughly.
Whisk in the egg yolks, one by one.
Remove the roux from the heat and stir in the Gruy�re, stir until melted.
Season highly.
In a very clean bowl, beat the egg whites until stiff.
Gently fold a quarter of the egg whites into the cheese base. Then fold this mixture into the remaining egg whites as gently as possible.
Pour the souffl� mixture into the prepared dish.
With your finger, trace a circle around the top of the souffl� about 1-inch in from the sides, so that when the souffl� rises a nice cap will form.
Bake about 20-25 minutes
Serve immediately.
Recipe
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