Garlic, Cheddar & Goats Cheese Souffle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
60 gram: Butter,
1 large: Garlic clove, peeled and - very finely chopped
60 gram: Plain, (all-purpose) flour
1 tsp: Mustard powder,
6 deciliter: Milk,
Salt,
Black pepper, freshly ground
Nutmeg, freshly grated
90 gram: Cheddar cheese, grated
90 gram: Goats cheese, crumbled
5 large: Eggs, separated
Directions:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
Melt the butter in a saucepan and add the chopped garlic and flour.
Cook for a few minutes, then stir in the mustard powder and gradually
add the milk, stirring all the time until the sauce boils.
Season to taste with salt, pepper and nutmeg, and stir in the grated
Cheddar and the crumbled Goats cheese.
Beat the egg yolks well into the sauce, one by one.
Let the sauce cool completely.
About 45 minutes before cooking time, whisk the egg whites until very
stiff. With a large metal spoon, fold them quickly and thoroughly
through the sauce.
Pour into a buttered 1.75 litre souffle dish and cover the dish with
clingfilm (plastic wrap). The souffle mixture wont collapse, and this
saves last-minute whisking.
When you are ready, bake the souffle - having removed the clingfilm
(plastic wrap) - in a preheated hot oven (220 oC) for 40 minutes.
A further 5 minutes in the oven past the cooking time wont hurt the
souffle, but as soon as it is taken out of the oven it must be served
immediately as cooling souffles collapse within minutes !
From: Claire Macdonald, Lady Macdonalds Scotland, Bulfinch Press
Book, 1990, ISBN 0-8212-1809-3
Typed for you by Rene Gagnaux @ 2:301/212.19 Submitted By
Source from luhu.jp
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)
Melt the butter in a saucepan and add the chopped garlic and flour.
Cook for a few minutes, then stir in the mustard powder and gradually
add the milk, stirring all the time until the sauce boils.
Season to taste with salt, pepper and nutmeg, and stir in the grated
Cheddar and the crumbled Goats cheese.
Beat the egg yolks well into the sauce, one by one.
Let the sauce cool completely.
About 45 minutes before cooking time, whisk the egg whites until very
stiff. With a large metal spoon, fold them quickly and thoroughly
through the sauce.
Pour into a buttered 1.75 litre souffle dish and cover the dish with
clingfilm (plastic wrap). The souffle mixture wont collapse, and this
saves last-minute whisking.
When you are ready, bake the souffle - having removed the clingfilm
(plastic wrap) - in a preheated hot oven (220 oC) for 40 minutes.
A further 5 minutes in the oven past the cooking time wont hurt the
souffle, but as soon as it is taken out of the oven it must be served
immediately as cooling souffles collapse within minutes !
From: Claire Macdonald, Lady Macdonalds Scotland, Bulfinch Press
Book, 1990, ISBN 0-8212-1809-3
Typed for you by Rene Gagnaux @ 2:301/212.19 Submitted By
Source from luhu.jp