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
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.
I 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
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
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
Random Photo:
Artist unknown. I want to paint you…
Same color palate in my ” front yard”.
Floating buildings in the mist. Cape Town
Loved your soufflé my friend. Was Devine.
Congrats on nomination award.
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Dankie Muriel!
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I’ve never made a soufflé looks too hard hah well done for yours looks delish x
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My first attempt and will not give up! Thank you, do try it and share.
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Oh I will if i manage to attempt it hehe x
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They look great, even if thet’ve not gone straight up. I’ve not been brave enough to attempt a souffle yet.
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I do not know why I waited so long before I tried. Be brave!
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The matchstick box is gorgeous.
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Thank you! I am a big fan of vintage things.
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The souffle looks perfect, Elmarie. Plan to try out your recipe sometime.
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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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Dit lyk heerlik!!! Die foto in die mis is stunning!!
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Kan jy onthou dat ma dit gemaak het? In n donker blou/pers bak met n geel binnekant.
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Wow – now that is one way to pull yourself out of a food slump! Jealousy enducingly beautiful!
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Thank you. Sort of a go big or go home type of thing to make!
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haha! many thanks for the soufflé. It looks stunning and I bet it tasted every bit as good xx
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Pleasure and yes it also smells and tastes heavenly.
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This looks so airy and tasty! 🙂
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I used a mature cheddar and oh the smell! Thank you.
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I have never made a soufflé, but that could change too. Maybe I should start with cheese soufflé. 🙂
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Well I talked this thing into rising. I just never uttered the word “upwards” and will remember that next time! Heavenly smell and taste.
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I’ ve never eaten a soufflé. At least can’t remember. How strange is that, as I eat anything 🙂 and I love cheese, like you do!. xxx
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I first thought I was mad in the head to try this but then again a bit of madness is never a waste….
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That was very brave of you – they look absolutely delicious!
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Thank you! Brave indeed I tell you. Soufflé can so easily “reject” you…
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It looks perfectly divine!
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Wonderful taste let me tell you! Thank you for the visit.
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This looks so tasty!
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Thank you. I started eating away at the base sauce already…..
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🙂
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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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I will definitely try the twice baked one. Thank you for including me. Food slump still there, lack of time me thinks. Take care!
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Pingback: June’s Cheese, Please! Recipe Blog Challenge – Herbs | Fromage Homage
Elmarie’ you are so brave! Well done. A taste would have been nice!!!!!
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Dankie Phlip. Kom oor en eet!
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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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I know you will love Cape Town. Come over! One of those where I started eating away at the base sauce already…. Thank you for popping in. Hope you are well.
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Miss your posts. Hope you are well
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I’ve never tried cheese souffle, souffles don’t really seem to pop up a lot here. But yours looks great!
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Thank you so much. I am chuffed I tried it and will have to practice more.
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The souffles looks amazing! Very impressive and they look delicious 🙂
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Bravo!
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Thank you!
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Genade hierdie souffle lyk perfek! Hoop dis ook op die koslys xx hehe! Die fotos is pragtig.
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Dis van daai tipe smake waar ek die rou deeg halfpad begin verorber het….
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