Classic cheese souffle

Name: Classic cheese souffle
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 75 grams butter, softened; 50 grams flour; 500 milliliters milk; 1 small onion, chopped; 1 star anise; 3; 1 bay leaf; 6 eggs, separated; 100 grams mature gruyère, coarsely grated, plus 15g slice; 100 grams mature cheddar, coarsely grated; 85 grams well-aged parmesan, grated; 1 Tbsp Worcestershire sauce; 1 teaspoon mustard powder; 1 Tbsp lemon juice; 100 grams ripe brie, cut into chunks

The recipe Classic cheese souffle could satisfy your Mediterranean craving in around 1 hour and 25 minutes. This recipe makes 4 servings with 736 calories, 41g of protein, and 55g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Several people made this recipe, and 157 would say it hit the spot. It works well as a main course. A mixture of butter, mature gruyère, brie, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Classic Cheese Soufflé, Classic Cheese Soufflé, and Classic Cheese Soufflè.

Instructions

Mix 50g butter and flour into a paste (known as beurre mani, see notes, below). Chill to firm for about 30 mins.

Ingredients you will need

Butter

All Purpose Flour

Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins.

Ingredients you will need

Bay Leaves

Spices

Onion

Milk

Remove from heat and allow to cool. Taste milk for flavour.

Ingredients you will need

Milk

Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour.

Ingredients you will need

Extract

Onion

Milk

Equipment you will use

Frying Pan

Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Frying Pan

Season, then leave to cool for 3-4 mins.

Whisk in egg yolks, grated gruyre and cheddar, plus two-thirds of the parmesan.

Ingredients you will need

Egg Yolk

Parmesan

Cheddar Cheese

Equipment you will use

Whisk

Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead bring to room temperature before continuing.

Ingredients you will need

Worcestershire Sauce

Seasoning

Mustard

Brush the insides of a souffl dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set.

Ingredients you will need

Ground Black Pepper

Parmesan

Butter

Base

Cut the gruyre slice into diamond shapes.

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Coat a large, grease-free bowl with the lemon juice (see tip, below).

Ingredients you will need

Lemon Juice

Equipment you will use

Bowl

Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.

Ingredients you will need

Egg Whites

Cheese

Equipment you will use

Whisk

Bowl

Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyre on top, scatter with remaining parmesan.

Ingredients you will need

Parmesan

Brie

Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The souffl should be evenly risen and slightly wobbly.

Equipment you will use

Oven

Serve immediately the centre will be soft, but will thicken slightly when served.

Equipment

Ingredients

Servings:

75grams

butter, softened 50grams

eggs, separated 100grams

mature gruyère, coarsely grated, plus 15g slice 100grams

mature cheddar, coarsely grated 85grams

well-aged parmesan, grated 1Tbsp

Worcestershire sauce 1teaspoon

mustard powder 1Tbsp

lemon juice 100grams

ripe brie, cut into chunks

Recommended wine: Bordeaux, Champagne, White Burgundy

Souffle works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Domaines Barons de Rothschild Reserve Speciale Bordeaux Blanc with a 4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.