Recette du jour

Soufflé

A staple of french cooking the light, fluffy, cheese souflé.

It must be served immediately after baking because it starts to sink.

However, the cheese sauce can me made the night before and kept in the refrigerator in a covered bowl.

The basic recipe can be improved on almost to infinite degrees : Caluflower and blue cheese, asparagus, chestnut, mushroom...

Can also be served as a dessert with the most obvious examples being made with chocolate, coffee, lemon or even banana.


Cheese soufflé

Preparation time : 15 minutes
Cooking time : 1hr

Ingredients :

2 oz of butter
2 oz of flour
1/2 pint of fresh milk
4 oz of good medium strong cheese, grated
salt and pepper
3 egg yolks
4 egg whites


Method :

1) Melt butter in a saucepan and add flour - cook for two minutes without browning, keep stirring all the time.
2) Gradually whisk in warm milk. Continue whisking gently until the sauce thickens, boils and is smooth.
3) Simmer for about two minutes, the sauce should be quite thick and leave the sides of the pan clean.
4) Remove from heat and allow to cool slightly. Beat in the cheese, salt and pepper and egg yolks.
5) Beat the egg whites to a stiff snow then gently fold into the sauce mixture with a large metal spoon.
6) Transfer to a greased, 2 1/2 pint soufflé dish (or similar, straight sided heatproof dish).
7) Bake at 190° C for 50 minutes. The soufflé should be well-risen with a high golden crown. Do not even think about opening the oven door whilst it's baking.
8) Remove from the oven and serve immediately

* For mushrom soufflé - omit the cheese and stir in finely chopped, fried mushrooms.
* For smoked fish soufflé (herring or other) - leave out half the cheese and replace with 4 oz of finely flaked fish.

* For chocolate soufflé - melt 2 oz of plain chocolate in a bain marie, mix with half the milk and use to make the sauce.
* For banana soufflé - use 2 small mashed bananas mixed with 2 tsp of lemon juice before beating in the egg yolks.

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