Souffle au Fromage
From midgelet 14 years agoIngredients
- 1 tbsp. very finely grated Grana Padano cheese ( semi fat hard cheese )may sub Romano or Parmesan or Asagio shopping list
- 1/4 cup (1/2 stick) butter shopping list
- 5 tbsp. all purpose flour shopping list
- Pinch of cayenne pepper shopping list
- Pinch of ground nutmeg shopping list
- 1 1/4 cups whole milk shopping list
- 1/4 cup dry white wine shopping list
- 6 large egg yolks shopping list
- 1 tsp. salt shopping list
- 1/4 tsp. ground black pepper shopping list
- 1 1/4 cups plus 2 tbsp. (packed) coarsely grated Beaufort Alpage shopping list
- cheese (about 6 oz) French raw cows milk cheese: substitutes ,Emmenthal,or Gruyère,or swiss cheese shopping list
- 1/4 cup grated Grana Padano cheese shopping list
- 8 large egg whites shopping list
How to make it
- . Position rack in center of oven and preheat to 400 degrees F.
- . Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with 1 tbsp. finely grated Grana Padano cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet).
- . In a small saucepan, heat the wine and milk together.
- . Melt butter in heavy large saucepan over medium heat.
- Add flour, cayenne pepper and nutmeg.
- Cook without browning until mixture begins to bubble, whisking constantly, about one minute.
- Gradually whisk in milk and wine mixture.
- . Cook until smooth, thick and beginning to boil, whisking constantly, about two minutes.
- Remove from heat.
- . Mix yolks, salt and pepper in small bowl.
- Add yolk mixture all at once to sauce and whisk quickly to blend.
- Fold in 1 1/4 cups Beaufort Alpage cheese and 1/4 cup Grana Padano cheese (cheeses do not need to melt).
- . Using electric mixer, beat whites in large bowl until stiff but not dry.
- Fold 1/4 of whites into lukewarm soufflé base to lighten.
- Fold in remaining whites.
- Transfer soufflé mixture to prepared dish.
- . Sprinkle with remaining 2 tbsp. Beaufort Alpage cheese.
- . Place soufflé in oven; reduce heat to 375 degrees F.
- Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés).
- . Using oven mitts, transfer soufflé to platter and serve immediately.
The Rating
Reviewed by 7 people-
Another delicious treat - thanks again!
valinkenmore in Malott loved it -
~HELLO~
This is a "5"FORK!!!!! Fantastic
recipe~ It is worth the extra care to
produce a 'Memorable' Taste Experience!
Thank-you for sharing~ I am so happy to
have the recipe in my 'collection'!
~Blessings~
~*~mj~*...moremjcmcook in Beach City loved it -
thanks for a wonderful recipe many forks for ths one high5 thanks
momo_55grandma in Mountianview loved it
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