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Recipe By Jaxters

Ref: 871
Heading: Bread & Baking
Cuisine: French
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   240 ml  Full fat milk
   200 g  Gruyere cheese grated
   5 Egg large yolks only
   5 Egg large whites only
   50 g  Butter unsalted
   30 g  Plain flour
   1/2 tsp  Paprika
   1/2 tsp  Salt
   1 pinch  Ground nutmeg
   2 tbsp  Parmesan cheese finely grated


  Step 1
Grease heavily with extra butter your ramekin moulds/dishes, then tip in a spoon full of grated parmesan cheese in the dish roll around to coat the inside then tip out excess, repeat with others.
  Step 2
Place butter & flour in a saucepan. Put over a med heat, cook until its bubbling for 1 minute then turn off the heat add a little of the milk & whisk in then add paprika, nutmeg & salt whisk in then add the rest of the milk & whisk.
  Step 3
Place back on the heat & bring to a simmer for 3 minutes stirring until thick & smooth, take off the heat & allow to cool.
  Step 4
Pre-heat oven to 180°C fan.
  Step 5
Tip cooled white sauce into a mixing bowl, then add & whisk in egg yolks.
  Step 6
In a very clean bowl whisk the egg whites using either a food mixer or a electric hand mixer to firm peaks, then with a silicon spatula fold 1/3rd of the meringue in to the sauce, then add the grated Gruyere & fold in, then carefully fold in the rest or the meringue.
  Step 7
Fill ramekins with mixture, then flatten tops with a palette knife, then using your thumb side make a grove around the rim to allow an even rise.
  Step 8
Place in the oven & cook for about 16 to 20 minutes or until they have risen & golden brown on top, eat warm.

Suggestion & Tips

You can use cheddar but Gruyere is best.
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