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