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Cold Cheese Souffle

I.am.Vegetarian's picture
Ingredients
  Gelozone 2 Teaspoon (Leveled)
  Cold water 1 Tablespoon
  Water 1⁄2 Pint
  Maggi 1 Teaspoon
  White vinegar 2 Teaspoon
  Gruyere cheese 4 Ounce, grated
  Parmesan cheese 2 Ounce, grated
  Salt 1 Pinch
  Pepper 1 Pinch
  Cayenne pepper 1 Pinch
  French mustard 1 Teaspoon (Leveled)
  Cream 1⁄2 Pint, whipped (Tinned)
  Stuffed olives/Pinch paprika 1 Tablespoon, sliced
Directions

GETTING READY
1) In abowl, add Gelozone with cold water and prepare a smooth paste.
2) Pour in remaining water.

MAKING
3) Place over heat and boil for a minute.
4) Allow cooling in a bowl.
5) In a bowl, combine Maggi and vinegar. Whisk until frothy and nearly set.
6) Fold in cheese, seasonings and mustard.
7) Use a silver spoon, to add the cream.
8) Use small china souffle dishes or paper cases, to pour the mixture.
9) Place inside refrigerator and allow chilling.

SERVING
10) Serve the soufflé by garnishing with olives or paprika. Serve with thin dry toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Chilling
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
60 Minutes
Servings: 
4

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