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{{Wikifiedrecipe}}
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== Description ==
==Description==
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[[Image:Cheese souffle.jpg|thumb|300px|Cheese Soufflé]]
 
A soufflé should be served immediately as it starts to collapse a few minutes after removing from the oven.
 
A soufflé should be served immediately as it starts to collapse a few minutes after removing from the oven.
[[Image:Cheese souffle.jpg|thumb|Description]]
 
   
===Ingredients===
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== Ingredients ==
*1/4 cup grated [[Parmesan Cheese]], divided (about 2 ounces)
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* ¼ cup grated [[Parmesan cheese]], divided (about 2 ounces)
*4 tablespoons unsalted [[Butter]]
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* 4 tablespoons [[unsalted butter]]
*2 tablespoons Atkins Quick QuisineTM Bake Mix
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* 2 tablespoons Atkins Quick Quisine™ [[baking mix|Bake Mix]]
*2 tablespoons whole-[[Wheat]] [[pastry flour]]
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* 2 tablespoons whole wheat [[pastry flour]]
*3/4 cup heavy [[Cream]]
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* ¾ cup [[heavy cream]]
*3/4 cup [[water]]
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* ¾ cup [[water]]
*2 cups [[Cheddar]] [[Cheese]], grated (about 8 ounces)
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* 2 cups [[cheddar]] cheese, grated (about 8 ounces)
*1/4 teaspoon [[salt]]
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* ¼ teaspoon [[salt]]
*1/8 teaspoon [[Cayenne Pepper]]
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* teaspoon [[cayenne pepper]]
*6 large [[eggs]], separated
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* 6 large [[egg]]s, separated
===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.
 
===Other Links===
 
   
==See also==
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== Directions ==
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# Preheat oven to 350°F.
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# Grease a two-quart soufflé dish and sprinkle with 2 tablespoons [[parmesan cheese]].
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# Set aside.
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# Melt [[butter]] in a medium saucepan over moderate heat.
  +
# Stir in soy and pastry flours and mix well.
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# Slowly add [[heavy cream]] and [[water]], whisking constantly.
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# Stir in remaining Parmesan, [[cheddar]], [[salt]] and [[cayenne]].
  +
# Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes.
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# Remove from heat and whisk in [[egg yolk]]s, one at a time.
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# Transfer to a large bowl and set aside.
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# 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.
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# Serve immediately.
   
 
[[Category:Atkins Vegetarian]]
 
[[Category:Atkins Vegetarian]]
 
[[Category:Parmesan cheese Recipes]]
 
[[Category:Parmesan cheese Recipes]]
[[Category:Cayenne pepper Recipes]]
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[[Category:Soufflé Recipes]]
[[Category:Pastry flour Recipes]]
 
[[Category:Heavy cream Recipes]]
 
[[Category:Yolks Recipes]]
 
 
[[Category:Cheddar Recipes]]
 
[[Category:Cheddar Recipes]]
[[Category:Butter Recipes]]
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[[Category:Baking mix Recipes]]
[[Category:Cheese Recipes]]
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[[Category:Heavy cream Recipes]]
[[Category:Water Recipes]]
 
[[Category:Wheat Recipes]]
 
[[Category:Cream Recipes]]
 
[[Category:Egg Recipes]]
 

Latest revision as of 23:58, February 12, 2011

Description Edit

Cheese souffle

Cheese Soufflé

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

Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Grease a two-quart soufflé dish and sprinkle with 2 tablespoons parmesan cheese.
  3. Set aside.
  4. Melt butter in a medium saucepan over moderate heat.
  5. Stir in soy and pastry flours and mix well.
  6. Slowly add heavy cream and water, whisking constantly.
  7. Stir in remaining Parmesan, cheddar, salt and cayenne.
  8. Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes.
  9. Remove from heat and whisk in egg yolks, one at a time.
  10. Transfer to a large bowl and set aside.
  11. With an electric mixer in high speed, beat whites until stiff peaks form, about 4 minutes.
  12. Using a rubber spatula, fold whites into cheese mixture in three additions.
  13. 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.
  14. Serve immediately.
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