Monday, 13 December 2021

Cheese Souffle

                                                   Cheese Souffle

Prepare the bowl and refrigerate it until ready to use.
A 1.6 litre soufflĂ© bowl, well buttered and sprinkled with bread crumbs or finely grated cheese like a parmesan. Or 12 smaller ramekins. 

In a pan melt
2 oz/ 57gm  unsalted butter
2 tbsp flour
½ tsp dry mustard powder

Stir to prepare a roux, cooking it for up to a minute and then pouring in 11 oz/ 325 ml warm milk -  stirring it constantly to keep smooth. 
Bring it to a boil and allow to bubble for 3 minutes, but continue to stir it all the time.

Remove from heat and add  ( while still warm),
5 egg yolks
2 spring onions green parts, very finely chopped.
Optionally other chopped herbs like chives or basil or tarragon.
5 oz/ 140 gm cheese- swiss gruyere, comte` or any strong cheddar
Season with ½ tsp salt, a pinch of sugar, freshly ground pepper or nutmeg and a  few drops of tabasco.

Preheat the oven to 400F 200C degrees

Once the mixture is ready
Whisk 5 egg whites (adding a pinch of salt) till soft peaks.
Fold in 1/3 of this into the hard roux breaking it up to soften.
Continue to gently fold in the rest keeping it nice and puffy and light.
Drop it into the soufflé bowl, run your thumb around the edges and sprinkle with some of the grated cheese.
Reduce heat to 375F 180C degrees after 7 minutes and bake further for 30 minutes. The top should be a nice golden brown.

Eat immediately.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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