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Cold Cheese Souffle

Chef.Foodie's picture
Ingredients
  Grated gruyere cheese 3 Ounce
  Grated parmesan cheese 3 1⁄3 Ounce
  Dijon mustard 1⁄2 Teaspoon
  Chicken stock 8 Ounce (Use Either Fresh Or Cubes)
  Tarragon vinegar 2 Tablespoon
  Double cream 12 Ounce
  Cayenne pepper 1 Pinch
  Breadcrumbs 3 Tablespoon
  Stuffed olives 25
  Gelatin 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In a bowl, mix well 3 oz. grated gruyere cheese, 3 1/2 oz. parmesan cheese, 1/2 teaspoon Dijon mustard and 1 pinch of cayenne pepper.
Salt and pepper to taste.
Soften 1 tablespoon gelatine in 2 tablespoons of chicken stock.
Let it stand 5 minutes.
Heat the rest of the stock and dissolve gelatine in the hot stock.
Stir in the cheese mixture.
When well mixed, stir in 2 tablespoons tarragon vinegar.
Whip 12 oz. double cream.
Whip the cheese mixture.
When frothy and light fold in the cream.
Chill in the refrigerator until set.
To serve, make a mound on a round plate with a ring of stuffed olives around the outer edge.
Sprinkle with breadcrumbs browned in very little butter and cooled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Sprinkling
Ingredient: 
Cheese
Interest: 
Healthy

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