Cheese SouffleFrom mystic_river1 6 years ago
How to make it
- Preheat the oven to 400°F and butter the ramekins.
- Chop the cheese, including the rind, and put it in a food processor with the egg yolks, heavy cream, and a generous amount of freshly ground black pepper.
- Work it until smooth, adding more cream if necessary until the mixture almost falls from the spoon.
- Transfer it to a bowl.
- Stiffly whisk the egg whites in a mixer or by hand, adding a pinch of salt to help stiffen them.
- If using a mixer, finish whisking them by hand.
- Stir about a quarter of the egg whites into the cheese mixture to lighten it.
- Add this mixture back into the remaining whites and fold them together as lightly as possible.
- Tip the soufflé mixture into the buttered ramekins and smooth the tops with a metal spatula.
- They should be completely full.
- Run your thumb around the inside edge of the dishes to detach the mixture from the rim so the soufflés rise straight.
- Set the ramekins on a baking sheet and bake until very hot, puffed, and brown, 10 to 12 minutes.
- When shaken, they should wobble slightly.
- Do not overbake or the soufflés will be dry.
- Transfer them to cold plates lined with napkins and serve at once. The center of the soufflés should be slightly soft to provide a sauce for the firm outside.
- The cheese mixture can be made up to 2 hours ahead and kept covered in the refrigerator. The whites must be whisked just before you assemble and bake the soufflé.
The Cookmystic_river1 Bradenton, Florida
The Rating4 people
I'v done this one with blue cheese and it came out great! :)cgendy in Manalapan loved it
Wow!!! this looks so decadent and frenchy... I love soufflés, but felt afraid of the "falling" when out of the oven. What a great trick running the thumb around the edge of ramekins... I´d love to bake these little jewels next time I´ve got friend...moreinmaculada in Palma De Mallorca loved it
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