À Table: Souffle au Fromage




 

From the French Brasserie: Cheese Souffle  –  Souffle au Fromage
Cheese Souffle:  Daniel Galmiche , author of the French Brasserie Cookbook  recalls one of his grandmother’s  splendid recipes in his cooking homage to the French Brasserie (via France Today).
Individual portions of Cheese Souffle  (Credit: flickr

Individual portions of Cheese Souffle (Credit: flickr)

 

 

 

 

 

Preparation: 40 mins plus chilling and infusing
Cooking time: 45 mins

Ingredients:

60g/2¼oz Normandy butter, softened
50g/1¾oz/heaped 1/3 cup plain flour
300ml/10½oz/scant 1¼ cups milk
1 bouquet garni, made with 1 parsley sprig, 1 thyme sprig and 1 small bay leaf, tied together with kitchen string
a pinch of freshly grated nutmeg
4 eggs, separated
100g/3½oz/¾ cup grated Cheddar (try Mimolette in France) cheese
100g/3½oz/¾cup grated hard cheese, such as Comté, plus extra for sprinkling
cayenne pepper (or paprika for a milder flavour),
for sprinkling a few drops of lemon juice
60g/2¼oz mild, crumbly goat’s cheese, diced
sea salt and freshly ground black pepper

PREPARATION 

1. Mix 50g/1¾oz of the butter with the flour until the mixture forms a smooth paste.  Transfer to a small dish, cover with cling film and chill for 20 minutes.

2. Put the milk, bouquet garni and nutmeg in a small saucepan and bring to the boil over a high heat. Remove from the heat and set aside to infuse and cool down for about 15 minutes until warm.

3. Strain the milk mixture into a large saucepan and season with salt and pepper. Reheat gently over a medium-low heat to a simmer, then add the butter and flour paste gradually, stirring until the milk thickens.It should have a very smooth texture without any lumps. Continue to cook the milk mixture for a further 5 minutes, then add the egg yolks one by one, stirring until combined after each addition. Add 80g/23/4oz/²/³ cup
each of the Cheddar (Mimolette) and Comté cheeses and stir well. Season again with salt and pepper and set aside.

4. Grease four individual 9x5cm/3½x2in ramekins (or one round 18x8cm deep/7×3¼in deep soufflé dish) with the remaining butter, then coat the inside of the dishes with the remaining Cheddar (Mimolette) and Comté cheeses, sprinkle a little cayenne pepper over and chill to set while you finish preparing the soufflé mixture.

5. Preheat the oven to 190°C/375°F/Gas Mark 5 and rub a large clean bowl with the lemon juice, then wipe dry. Put the egg whites in the bowl and beat with a whisk or electric mixer until medium to stiff peaks form.  Avoid overbeating or the mixture will split and the soufflés will collapse. Whisk half the egg whites into the cheese mixture,then carefully fold in the rest, using a spatula, until smooth and firm but light.

6. Spoon half the mixture into the ramekin dishes, add the goat’s cheese and then top with the remaining soufflé mixture. Smooth the tops and wipe the inside borders of the dishes clean with your thumb. Finally, sprinkle a little extra Comté over.

7. Bake the soufflés in the preheated oven for 10 minutes (12 minutes if you are making one large soufflé), then lower the temperature to 170°C/325°F/Gas Mark 3 and bake for a further 15-20 minutes until well risen, golden brown and slightly trembling. Switch the oven off and leave the soufflés in the oven for a further 2-3 minutes, then remove from oven.

8. Serve immediately.

Fresh free range eggs -- essential in the best souffle  (Credit: Wikipedia)

Fresh free range eggs — essential in the best souffle (Credit: Wikipedia)

Recipes: Editorial Staff
editorial@french-news-online.com

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For the past two years Vivienne Bolton, a prolific writer and talented cook, has generously provided readers with a tasty new recipe each week. French News Online is most grateful to her for her long and valuable collaboration

 

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Vivienne Bolton
Vivienne is a prolific writer, designer and creator of all manner of things. Her latest book From Mother to Daughter, Traditional Housekeeping for the Modern Home is published by Kyle Cathie and available on Amazon. This book is a useful mix of recipes, household hints, memoir and tradition, warm and homely, packed with information taken from a life’s experience of mothering and country living.
 Vivienne Bolton

 

Vivienne Bolton

 

Publications include:
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published by Kyle Cathie and available from Amazon by clicking the link.
The Spirit of Christmas: Traditional Recipes, Crafts and Carols
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