Double Cheese Soufflé
Simple ingredients with the following technique will make you
look like a food artist. Wow your
family and friends with this beautifully light, melt- in -your- mouth brunch favorite. I give Ina Gartner much of
the credit since her recipe upgraded my original.
Pookah ( invisible friend)
and I made it even more delish by adding some different cheeses you probably
already have on hand. Just remember. You
can prepare ahead of time, but I strongly recommend you do not set your party
time till you pop it in the oven! ( I made it like a game and told them an
approximate time, but not to come till I called them! Yes. Really!)
Ingredients
1/4 cup finely grated Parmesan, some for sprinkling
4 tablespoons all-purpose flour
½ cup ea: Half & Half, whole milk or Heavy Whipping Cream heated slightly in microwave
Sea or kosher salt and freshly ground black pepper
Pinch nutmeg and ½ teaspoon cayenne pepper
3 ounces sharp cheddar shreds, 2 slices American cheese and 3 ounces good Roquefort cheese
5
jumbo or extra large egg whites, at room temperature
1/8 teaspoon cream of tartar
Directions
Preheat the oven to 400°
Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with some Parmesan cheese.
Make a roux:
Melt the butter in a medium saucepan over low heat. With a spatula or wooden spoon, stir in the flour and cook, stirring constantly, about 2 minutes. Off the heat, whisk in the warmed milks, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for a moment till thick and smooth. Break and separate the egg yolks from the whites.
Take off the heat. While still warm, whisk in the egg yolks, one at a time. Stir in the Roquefort, cheddar shreds and American cheese, and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Mix whites, cream of tartar, and a pinch of salt in the separate bowl. With an electric mixer (or standing mixer fitted with the whisk attachment) beat on low speed for 1 minute, on medium speed for 1 minute, then, finally on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce till lemon yellow and fold in the rest.
( Folding is simply a more gentle way to incorporate the components by scooping from the bottom, turning up, down, and over with no beating.) Pour into the soufflé dish, then smooth the top. For an impressive puffy TOP HAT that also helps the soufflé rise evenly, scroll a large circle on top with a knife or spatula, then place in the center of the oven.
1/8 teaspoon cream of tartar
Directions
Preheat the oven to 400°
Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with some Parmesan cheese.
Make a roux:
Melt the butter in a medium saucepan over low heat. With a spatula or wooden spoon, stir in the flour and cook, stirring constantly, about 2 minutes. Off the heat, whisk in the warmed milks, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for a moment till thick and smooth. Break and separate the egg yolks from the whites.
Take off the heat. While still warm, whisk in the egg yolks, one at a time. Stir in the Roquefort, cheddar shreds and American cheese, and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Mix whites, cream of tartar, and a pinch of salt in the separate bowl. With an electric mixer (or standing mixer fitted with the whisk attachment) beat on low speed for 1 minute, on medium speed for 1 minute, then, finally on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce till lemon yellow and fold in the rest.
( Folding is simply a more gentle way to incorporate the components by scooping from the bottom, turning up, down, and over with no beating.) Pour into the soufflé dish, then smooth the top. For an impressive puffy TOP HAT that also helps the soufflé rise evenly, scroll a large circle on top with a knife or spatula, then place in the center of the oven.
Decrease temp to 375° . Bake for 30 to 35 minutes (DON'T PEEK!)
until puffed and brown. Serve immediately with chilled fruit
{Great with melons or lemon curd.} If you prefer a sauce, I would choose a creamy mushroom type.
TADA!!!
