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| − | ==Description== |
+ | == Description == |
| ⚫ | |||
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. |
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| ⚫ | |||
| − | == |
+ | == Ingredients == |
| − | + | * ¼ cup grated [[Parmesan cheese]], divided (about 2 ounces) |
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| − | 4 tablespoons unsalted butter |
+ | * 4 tablespoons [[unsalted butter]] |
| − | 2 tablespoons Atkins Quick |
+ | * 2 tablespoons Atkins Quick Quisine™ [[baking mix|Bake Mix]] |
| − | 2 tablespoons whole |
+ | * 2 tablespoons whole wheat [[pastry flour]] |
| − | + | * ¾ cup [[heavy cream]] |
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| − | + | * ¾ cup [[water]] |
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| − | 2 cups cheddar cheese, grated (about 8 ounces) |
+ | * 2 cups [[cheddar]] cheese, grated (about 8 ounces) |
| − | + | * ¼ teaspoon [[salt]] |
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| − | + | * ⅛ teaspoon [[cayenne pepper]] |
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| − | 6 large |
+ | * 6 large [[egg]]s, separated |
| − | ===Directions=== |
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| ⚫ | |||
| − | 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. |
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| ⚫ | |||
| − | ===Other Links=== |
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| − | == |
+ | == Directions == |
| + | # Preheat oven to 350°F. |
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| ⚫ | |||
| + | # Set aside. |
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| + | # Melt [[butter]] in a medium saucepan over moderate heat. |
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| + | # 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]]. |
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| + | # 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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| ⚫ | |||
| + | # Using a rubber spatula, fold whites into [[cheese]] mixture in three additions. |
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| ⚫ | |||
| + | # Serve immediately. |
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[[Category:Atkins Vegetarian]] |
[[Category:Atkins Vegetarian]] |
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| + | [[Category:Parmesan cheese Recipes]] |
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| + | [[Category:Soufflé Recipes]] |
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| + | [[Category:Cheddar Recipes]] |
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| + | [[Category:Baking mix Recipes]] |
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| + | [[Category:Heavy cream Recipes]] |
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Latest revision as of 23:58, 12 February 2011
Description
Cheese Soufflé
A soufflé should be served immediately as it starts to collapse a few minutes after removing from the oven.
Ingredients
- ¼ cup grated Parmesan cheese, divided (about 2 ounces)
- 4 tablespoons unsalted butter
- 2 tablespoons Atkins Quick Quisine™ Bake Mix
- 2 tablespoons whole wheat pastry flour
- ¾ cup heavy cream
- ¾ cup water
- 2 cups cheddar cheese, grated (about 8 ounces)
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 6 large eggs, separated
Directions
- 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.
- 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.