Cheese Soufflé - by request from the Chief
This is a recipe that requires lots of attention to get it right. It seems simple, but be careful when you do it because, as we all know, a soufflè can go 'flop' if you make one wrong move.
I sent this to the affectionately named Chief, and he asked me to post it again, so here it is:
This is a 'seems simple' recipe. It requires the best ingredients and a lot of attention:
Measurements in metric.
1/4 Litre fresh milk
35 g plain white flour, best quality
4 medium egg yolks
8 medium egg whites
100g best quality Swiss Gruyère cheese
Butter to grease the soufflè dish, and flour and a little Parmesan. to make a non-stick lining (very little)
Start by bringing the oven up to 220 °C.
Butter and flour as indicated, and then keep the dish up to room temperature. This recipe is for a 15cmn diameter x 9cm height soufflè dish.
Set the oven at 220°C. Use an oven proof or pyrex soufflè dish.
Make a bèchamel sauce with the milk, flour and butter as you would in the classic manner, and when it is thickened take off the heat and beat in the egg yolks. Season to taste and test for flavour.
Now whip the egg whites into a high-peaked snow, as if you were going to make meringues, and fold in the grated parmesan and the Gruyère a little at a time, and when you have done that, fold it carefully and gently into
the first mixture. Put it immediately into the oven, leave for 1 minute and then lower the temperature to 200°C. Bake for 30 minutes, no more, no
less. It should come out like a chef's hat, and for me it's always worked very well.
This recipe was given to me by a very respected chef called Joel Rebouchon in Paris. You can't get a better master chef that that!
Hope you like this, Chief, and everyone else. You're all great guys and gals and I'm proud to be able to send something of this standard to you!
Enough is never as good as a feast Oscar Wilde