Thursday, July 30, 2009
I think...to take the picture is more difficult than to make the souffle itself :)
Source: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.
100 gr unsalted butter
1/2 cup plain (all purpose) flour
300 ml milk 1 cup grated cheddar
2 tbs freshly grated parmesan
1/2 tsp Dijon mustard
Pinch cayenne pepper
I added 1 tbsp chopped Parsley/Petersilie
Directions: Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes. Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes. Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well. Lightly beat the egg yolks and add these to the cheese mixture. Mix well. With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites. Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.