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Saturday, October 13

Four-cheese soufflé

Butter, unsalted
6 tablespoons
Flour, all-purpose
1/3 cup
Red pepper, ground
Milk, room temperature
1 ½ cups
Asiago, parmesan Padano & Reggiano, and gruyere, shredded
3 cups
Eggs, yolks and whites separated
  1. Preheat oven to 350°F. 
  2. Measure enough foil to wrap around a 2-quart soufflé dish with 6 inches to spare; fold foil into thirds lengthwise. 
  3. Lightly butter one side; with the buttered side in, position the foil around the dish, letting it extend above the top; fasten the foil with masking tape. 
  4. In a saucepan over medium heat, melt the butter; stir in the flour and pepper. 
  5. Add the milk all at once; cook and stir until thickened and bubbly. 
  6. Remove from heat, and add the cheeses, 1 cup at a time, stirring until melted. 
  7. In a medium bowl, beat yolks with a fork until combined. 
  8. Slowly add the cheese sauce to the yolks, stirring constantly; set aside. 
  9. Beat egg whites until stiff peaks form (tips stand straight). 
  10. Gently fold 2 cups of the whites into the cheese sauce. 
  11. Gradually pour cheese sauce over the remaining whites, folding to combine. 
  12. Pour into the ungreased soufflé dish. 
  13. Bake for 50 minutes, or until a knife inserted near the center comes out clean. 
  14. Gently peel off the foil; serve soufflé immediately.

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