Cheese Souffle

Cheese souffle

A soufflé  is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verbsouffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites.

Ingredients:

1. Butter :50g
2. Breadcrumbs :50g
3. Eggs :8
4. Salt & black pepper :pinch
5. Cornflour :1tsp
6. Nutmeg, freshly grated :pinch
7. Raclette Cheese :250g

Method:

1. Preheat the oven to 190c, using bottom heat with no fan if possible. Grease 4 souffle moulds, with butter and dust with fie beadcrumbs.
2. Separate the eggs. Add salt to the egg white. Beat the egg whites with a whisk until stiff, and fold in the corn flour. Add the egg yolks, pepper and pinch of nutmeg.
3. Cut away and discard the rind and edges of the raclette and coarsely grate the cheese. Fold into the eggs with a rubber spatula. Don't stir it too much, otherwise the egg mixture will collapse and the souffle will not rise properly.
4. Using a ladle, distribute the egg mixture into the souffle moulds until they are three quater full.
5. Distribute the remaining cheese over the souffles.Layer a porcelain casserole dish with baking paper and fill it with 2 cm hot water and place the souffle moulds inside.
6. Put the dish in the oven. Bake for 20 to 25 minutes depending on the oven. The temperature can be increased to the highest temperature at the end so the tops of the cheese souffles take on a good colour.
7. You can serve it with a light tomato butter or mushroom cream sauce.

Posted in: authentic french cusine