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Classical Cheese Souffle

Gadget.Cook's picture
Ingredients
  Bechamel sauce 4 Cup (64 tbs)
  Milk 4 Cup (64 tbs)
  Cheddar cheese/Swiss cheese 3 1⁄2 Cup (56 tbs)
  Nutmeg 1⁄4 Teaspoon
  Eggs 10 , separated
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Preheat oven to 190°C (375°F).
In the work bowl, grate the cheese and set aside.
Pour the egg yolks into the work bowl and process for 5 seconds.
When the Bechamel Sauce has cooled a little, add the egg yolks and stir with a wooden spoon until well mixed.
Add 3 cups of grated cheese and the nutmeg, stir in thoroughly.
In a mixing bowl, using either electrical or hand beater, whisk the egg whites, to which a pinch of salt has been added, until very stiff.
Slowly fold 1/4 of the beaten egg whites into the sauce, then mix in the remainder.
Taste and season with salt and black pepper.
Butter either one large or 6 small souffle dishes and gently pour in the mixture.
Sprinkle with the remaining cheese.
For a more dramatic effect, with some string attach a paper collar to the large souffle dish and fill the dish almost to the top.
Bake for 45 minutes.
Serve with a green salad and a lightly chilled red wine.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Cheese

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