It's been a while since I updated this blog. Here is a French classic - Cheese Soufflé. The cheese puff is light-as-air but the cheese cream underneath, however, is as rich as it gets. This is a recipe adapted from Le Cordon Bleu Complete Cooking Techniques. It asks for Gruyère cheese but I substituted it with some British cheese which I believe should be the Red Leicester cheese because I don't have Gruyère and Red Leicester cheese melts really well.
Serves 2
- 2 eggs, separated
- 50ml dry white wine
- salt and pepper
- 100ml double cream
- 75g cheese (any easy-melting cheese)
1. Put the egg yolks and wine in a large bowl set over a pan of gently simmering water and whisk them togther until the mixture is pale and thick enough to leave a ribbon trail when lifted. Remove the bowl from the heat and whisk until the mixture is cool.
2. In another bowl, whisk the egg whites until stiff. Fold the whites gently but thoroughly into the egg yolk mixture and season with salt and pepper.
3. Bring the cream to the boil in a pan and stir in two-thirds of the cheese until melted and smooth. Pour into two ramekins.
4. Spoon the egg mixture on top of the cheese cream, filling almost to top. Run a finger around the the inside of the rim to push the mixture away from the edge. Sprinke each with the rest of the cheese.
5. Bake at a preheated oven of 180 degree Celsius for 10 minutes or until the soufflé are puffed up and golden brown. Serve at once
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