Wednesday, 14 December 2011

Recipe - Cheese Souffle

When I decided to make a souffle, I was super super nervous!!  I read about eighteen recipes at least a dozen times.  Then I realised, there isn't a great deal to it. Make roux, beat eggs, oven bake.  Well, there's a little more to it than that but you get the idea.  I guess the reason souffles are made out to be really scary and easy to get wrong is that there are a lot of little things that can effect the final result.  The best thing to do it follow the recipe to the letter because there is a reason for every instruction.  If you wanna know why you have to do something just ask below.  I hope you have as much success with this recipe as I did. 


Ingredients
50g butter, softened
1/4 cup plain flour
300mL milk
150g King Island Dairy Netherby Blue Cheddar, grated
2 tsp dijon mustard
1/2 tsp smoked paprika
4 eggs, separated

Step 1 - Preheat oven to 200°C.  Place a flat tray in the oven.
Step 2 - Using 20g of the butter, grease 4 x 1 1/4 cup capacity ramekins. Set aside. 
Step 3 - Place remaining butter in a medium-sized saucepan over medium heat and melt until butter is frothing.  Add flour and cook, stirring constatly, until roux darkens slightly and easily comes away from the sides on the pan.
Step 4 - Remove pan from heat and pour in milk.  Whisk with a balloon whisk until smooth, then return to heat and stir until sauce thickens.  Remove from heat and stir through cheese, mustard and paprika until well incorporated. When mixture has cooled slightly, add egg yolks and stir until well combined.
Step 5 - Whisk egg whites in a clean bowl until soft peaks form.  Use a spatula to gently fold 1/4 of the eggs into the cheese mixture.  When just incorporated, add remaining egg whites and fold until just mixed through.
Step 6 - Pour mixture into ramekins and run a finger around the top, between the ramekin and the souffle mixture, about 0.5cm deep.  Bake for 25-30 minutes until souffle has risen and is golden.
Step 7 - Serve immediately with a simply green leafy salad.

Notes:

Ensure all ingredients have been prepped prior to commencing this dish.




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