Irish Parmesan and Gruyère Cheese Soufflé

[Guest guest]

@@@@@

Irish Parmesan and Gruyère Cheese Soufflé

 

For the molds:

3 tablespoons butter

2 1/2 tablespoons flour

For the White Sauce:

3 tablespoons butter

2 1/2 tablespoons flour

1 1/4 cups milk

4 cage-free, organic eggs

1/2 cup finely grated Gruyère cheese

1 cup grated Parmesan

Salt and freshly ground pepper

Pinch of cayenne pepper

Freshly grated nutmeg

 

 

 

Needed: 8 individual soufflé dishes, 2 1/2 by 1 1/2 inches high; or 1 large

dish, 6 by 1/2 inches high

 

Prepare the molds

1. First, prepare the soufflé dishes: Brush evenly with melted butter, and if

you like, sprinkle with a little freshly grated Parmesan.

 

Make the White Sauce

1. Preheat the oven to 400°F (200°C) and warm a baking sheet. Melt the butter in

a heavy saucepan, stir in the flour, and cook over a gentle heat for 1 to 2

minutes. Take off the heat and whisk in the milk, return to the heat, whisk as

it comes to a boil, cover, and simmer gently for 3 to 4 minutes. Remove from the

heat.

 

2. Separate the eggs and put the whites into a large copper, glass, or stainless

steel bowl, making sure it is spotlessly clean and dry. Whisk the yolks one by

one into the white sauce, add both cheeses, and season with salt, pepper,

cayenne, and a little freshly grated nutmeg. It should taste hugely seasoned at

this point because the egg whites will dull the seasoning later. Stir over a

gentle heat for just a few seconds until the cheese melts. Remove from the heat.

 

3. Using clean beaters, beat the egg whites with a little pinch of salt, slowly

at first and then faster, until they are light and voluminous and hold a stiff

peak when you lift up the beaters. Stir a few tablespoons of the whipped whites

into the cheese mixture to lighten it and then carefully fold in the rest of the

whites with a spatula.

 

4. Pour the mixture into the prepared soufflé dishes (if you fill them

three-quarters full, you will get about 10, but if you fill the dishes to the

top, you will have about 8). The individual soufflés can covered in plastic wrap

and frozen at this point.

 

5. Bake in the oven for 8 to 9 minutes for the individual soufflés or 20 to 25

minutes for the large one. For the large soufflé, you will need to reduce the

temperature to 350°F (175°C) after 15 minutes, and putting it in a water bath

(baking tray of hot water) to bake is a good idea. Serve immediately.

 

Serves 8 to 10

 

AUTHOR: Darina Allen - " Easy Entertaining " (Kyle Books, 2006)

Formatted by Chupa Babi: 03.12.08

 

Top tip: If you fill the soufflé dishes to the top, smooth them off with a

palette knife or spatula, then run a washed thumb around the edge of the dishes

before they go into the oven to help to get the " top hat " effect when the

soufflé is well risen. Individually frozen soufflés can be baked from frozen

state, but they will take a few minutes longer to cook.

 

Guests are always wildly impressed by a well-risen soufflé, and believe me, it's

not rocket science, so don't imagine for one moment that you can't do it. A

soufflé is simply a well-flavored sauce enriched with egg yolks and lightened

with stiffly beaten egg whites. Soufflés are much more good-humored than you

think and can even be frozen when they are ready for the oven. The French do

infinite variations on the theme, both sweet and savory.. I love to make this

recipe with some fresh Irish cheese or a local aged cheese, such as Desmond or

Gabriel or a mature Coolea.

-----

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ