Well, at last I did a Cheese Soufflé

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I was always(still is) in awe of a soufflé. Any kind which rises straight up from the rim of the dish/ ramekin. All I did not want to hear was the pfffeouffffff! of the thing deflating (my imagination of course). Well I did not hear that sound but it still sort of deflated, just after I took the photo’s. I think my base sauce was a bit too heavy so I will try to aerate the batter better next time as I absolutely ADORE the taste. I can just keep on eating it.

Baked Cheese Souffle

Baked Cheese Souffle

I am in a bit of a food slump lately. Living precariously through my blogging friend’s creations and no inclination to be creatively involved. Well, that is why we have blogs and bloggers. To keep us entertained and reading and dreaming. Thank you to my two loyal friends in blogging Mrs. Choux and Ahila for nominating me for the Wonderful Team Member Readership and Liebster Awards. Much appreciated and as is my habit, I shall have to take up my tools and bake you a thank you cake, which seems to be the only time I bake unless it is baking for national safety like I did here. 

imageI followed the Cheese Soufflé of Pomegranate Days and will change nothing, just concentrate more with the process next time. I read that the step where you cover the base and sides of the ramekin with parmesan, after brushing it with butter is important as it helps the soufflé rising straight above the rim, upwards. That is the step I skipped and which I will not skip again next time as mine did not do the “straight up” thing.

You will need:

500 ml milk
80 g butter
5 ml Dijon Mustard
80 g cake flour
5 ml  nutmeg
65 ml grated parmesan cheese
500 ml grated cheddar cheese
30 ml parsley and basil leaves, chopped
salt and freshly ground black pepper
6 eggs, separated

Whip it up

Whip it up

Method:
Prepare 6 ramekins (soufflé dishes) by brushing them well with melted butter and thereafter sprinkling the bottom and the sides of each ramekin with the grated parmesan cheese.
Heat the milk.In a medium saucepan, melt the butter. Add the Dijon mustard and stir well. Add the flour and use a wooden spoon to stir the butter and flour together into a thick, smooth paste.
Using a whisk add 250 ml of the milk to the paste and continue whisking until the sauce is smooth and thick. Repeat with the remaining milk. Cook the sauce over a low heat for a 2-3 minutes to cook out the flour.
Remove the saucepan from the heat and whisk in the cheeses and the herbs. Once the cheeses are melted into the sauce, season the sauce to taste.Whisk in the egg yolks and set aside to cool.
In the meantime, in a clean dry bowl, whisk the egg whites until firm. Gently and lightly fold the egg whites, ⅓ at a time, into the base sauce. Take care to keep the mixture as light as possible.
Spoon the mixture evenly into the ramekins, filling them ¾ of the way up. Run your thumb around the edge of the ramekin.
Place the ramekins onto a baking tray and bake in a preheated oven at 190˚C for 25 – 30 minutes or until the soufflés are well risen and firm to the touch.
Serve immediately

Cheese Souffle

Cheese Souffle

Seeing that I have herbs & cheese going on here, this recipe will go straight to the June’s Cheese Please! Blog Challenge on Fromage Homage, one of my favorite reads.

Cheese Please!Blog Challenge

Cheese Please!Blog Challenge

Random Photo:

 

Artist unknown. I want to paint you...

Artist unknown. I want to paint you…

Same color palate in my ” front yard”.

Floating buildings in the mist. Cape Town

Floating buildings in the mist. Cape Town

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45 thoughts on “Well, at last I did a Cheese Soufflé

    • Thanks Ahila. It is something I always order if I ever see it on a menu but that is so rare. I remember my mother baking soufflés effortlessly which is amazing. Let me know how it turns out.

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  1. I think it looks great! My first soufflé collapsed spectacularly when I turned around to get the camera. The second time I tried I went for a twice-baked recipe and it was way better – so if you want to make them again, I would recommend that method. Much fluffier! Thanks for sharing this with Cheese, Please! and hope the rise from your slump continues 🙂

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  2. Pingback: June’s Cheese, Please! Recipe Blog Challenge – Herbs | Fromage Homage

  3. I too have a fear of soufflés. I love to eat them, but have no desire to make them. I have to say, yours looks gorgeous! And oh-so yummy! 🙂 LOVE that artist unknown painting. And Cape Town floating on the clouds. I think I would love Cape Town.

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