Classical Cheese Souffle
|Bechamel sauce||4 Cup (64 tbs)|
|Milk||4 Cup (64 tbs)|
|Cheddar cheese/Swiss cheese||3 1⁄2 Cup (56 tbs)|
|Eggs||10 , separated|
|Freshly ground black pepper||To Taste|
Preheat oven to 190Â°C (375Â°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.