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Cold Cheese Souffle

fast.cook's picture
Cold Cheese Souffle has a wonderful taste. The eggs and cheese gives the Cold Cheese Souffle a fine taste. Cold Cheese Souffle is inspired by restaurants globally.
  Egg yolks 2
  Egg whites 3
  Milk 1⁄4 Pint
  Mustard 1 Teaspoon
  Gelatin powder 1 1⁄5 Tablespoon (1.5 Dessertspoons)
  Gherkins 1
  Finely grated cheshire cheese/Finely grated cheddar cheese 8 Ounce
  Cream/Evaporated milk 1⁄4 Pint
  Water/White stock 2 Ounce (1/2 Gill)
  Tomatoes 1
  Salt To Taste
  Pepper To Taste

Beat egg yolks.
Add milk and cook gently until mixture coats back of spoon, add cheese while still hot.
Dissolve gelatine in very hot water or stock.
Add to cheese mixture.
Cool then fold in lightly whipped cream or evaporated milk, seasoning and lastly the stiffly beaten egg whites.
Pour into prepared buttered souffle dish.
Leave until set.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1637 Calories from Fat 780

% Daily Value*

Total Fat 87 g134.6%

Saturated Fat 53.6 g268.2%

Trans Fat 0 g

Cholesterol 624.3 mg208.1%

Sodium 2887.2 mg120.3%

Total Carbohydrates 119 g39.8%

Dietary Fiber 2.7 g10.7%

Sugars 53.4 g

Protein 93 g186.4%

Vitamin A 81.9% Vitamin C 26.9%

Calcium 194.1% Iron 14.3%

*Based on a 2000 Calorie diet

Cold Cheese Souffle Recipe