My 1st Cheese Souffle
Author: Kitoula
Recipe type: savory
Cuisine: French
Serves: 4
- 2 tbs finely grated Parmesan cheese
- 2½ tbs butter
- 3 tbs flour
- 1 cup hot milk
- ½ tsp paprika
- ½ tsp salt
- pinch of white pepper
- pinch of nutmeg
- 4 egg yolks
- 5 egg whites
- 1 cup coarsely grated Swiss cheese
- Preheat over to 400 degrees F
- Set rack on the lower ⅓ level
- Measure out all ingredients
- Butter a 7½ inch diameter x 3 inch deep baking dish
- Roll the grated cheese in the buttered baking dish
- Melt butter in 2½ quart saucepan
- Stir in flour until smooth about 2 minutes
- Let cool for a moment
- Pour in hot milk
- Whisk vigorously to blend
- Return pan to heat
- Stir with wooden spoon
- Boil slowly for 3 minutes until sauce is very thick
- Whisk in seasonings
- Remove from heat
- Whisk in 4 egg yolks one at a time
- In a separate bowl, beat egg whites to stiff peaks
- Scoop a quarter of the egg whites into the sauce
- Stir them in with a wooden spoon
- Add some of the remaining egg whites
- Rapidly but delicately fold egg whites in with a spatula alternating egg whites with some of the grated cheese until all are incorporated
- Turn the oven down to 375 degrees F
- Put mixture into prepared baking dish
- Bake until the souffle has puffed 2 to 3 inches and the top has browned
- Bring to table as soon as it is done
Recipe by Kitoula's Greek Food Journal at https://kitoula.com/2012/09/my-1st-cheese-souffle/
3.1.07