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* ¼ teaspoon [[salt]]
 
* ¼ teaspoon [[salt]]
 
* ⅛ teaspoon [[cayenne Pepper]]
 
* ⅛ teaspoon [[cayenne Pepper]]
* 6 large [[eggs]], separated
+
* 6 large [[egg]]s, separated
   
 
== Directions ==
 
== Directions ==
 
# Preheat oven to 350°F. Grease a two-quart soufflé dish and sprinkle with 2 tablespoons [[Parmesan cheese]]. Set aside.
 
# Preheat oven to 350°F. Grease a two-quart soufflé dish and sprinkle with 2 tablespoons [[Parmesan cheese]]. Set aside.
# Melt [[butter]] in a medium saucepan over moderate heat. Stir in soy and pastry flours and mix well. Slowly add [[heavy cream]] and [[water]], whisking constantly. Stir in remaining Parmesan, [[Cheddar]], [[salt]] and [[Cayenne]]. Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes. Remove from heat and whisk in [[egg yolks]], one at a time. Transfer to a large bowl and set aside.
+
# Melt [[butter]] in a medium saucepan over moderate heat. Stir in soy and pastry flours and mix well. Slowly add [[heavy cream]] and [[water]], whisking constantly. Stir in remaining Parmesan, [[Cheddar]], [[salt]] and [[Cayenne]]. Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes. Remove from heat and whisk in [[egg yolk]]s, one at a time. Transfer to a large bowl and set aside.
 
# With an electric mixer in high speed, beat whites until stiff peaks form, about 4 minutes. Using a rubber spatula, fold whites into [[Cheese]] mixture in three additions.
 
# With an electric mixer in high speed, beat whites until stiff peaks form, about 4 minutes. Using a rubber spatula, fold whites into [[Cheese]] mixture in three additions.
 
# Gently pour soufflé mixture into prepared dish and bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned. Serve immediately.
 
# Gently pour soufflé mixture into prepared dish and bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned. Serve immediately.

Revision as of 19:36, May 14, 2010

Description

A soufflé should be served immediately as it starts to collapse a few minutes after removing from the oven.

Cheese souffle

Description

Ingredients

Directions

  1. Preheat oven to 350°F. Grease a two-quart soufflé dish and sprinkle with 2 tablespoons Parmesan cheese. Set aside.
  2. Melt butter in a medium saucepan over moderate heat. Stir in soy and pastry flours and mix well. Slowly add heavy cream and water, whisking constantly. Stir in remaining Parmesan, Cheddar, salt and Cayenne. Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes. Remove from heat and whisk in egg yolks, one at a time. Transfer to a large bowl and set aside.
  3. With an electric mixer in high speed, beat whites until stiff peaks form, about 4 minutes. Using a rubber spatula, fold whites into Cheese mixture in three additions.
  4. Gently pour soufflé mixture into prepared dish and bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned. Serve immediately.
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