Type: Side Dishes
Soufflés are not challenging at all, and actually quite easy. There are many options beyond the basic cheese version
Prep Time: 20M
Cooking Time: 30M-35M
Serves: makes 4 servings
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup whole milk
- salt and freshly ground black pepper
- 1 cup shredded Cheddar or Gruyère
- 1/2 tsp Dijon mustard
- 4 large eggs, separated, plus 1 large egg white, at room temperature
- 1 tbsp freshly grated Parmesan
- Preheat the oven to 375°F (190°C). Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and bring to a boil, whisking constantly, until thickened and smooth.
- Remove the pan from the heat. Stir in the cheese and mustard and season with salt and pepper. Add the egg yolks into the cheese mixture one at a time, stirring until combined.
- Beat the 5 egg whites until stiff peaks form. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder.
- Pour the mixture into a 6 cup soufflé dish. Sprinkle with the Parmesan. Place the dish on a baking sheet. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown. Serve at once.
- 6 cup soufflé dish
- Prepare ahead: The sauce in step 1 can be prepared up to 4 hours ahead, covered to prevent a skin from forming; reheat gently.
- Good with a green salad and plenty of crusty bread.
Mushroom Soufflé: Replace the cheese and mustard with 6oz (175g) very finely chopped mushrooms, cooked until tender with 1 finely chopped shallot in 1 tbsp butter. Drain the cooked mushrooms well, and stir in 2 tbsp chopped parsley.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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