RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5094
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| Recipe Name: |
Two Cheese Soufflé - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$1.18
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This cheese soufflé is special: it is wonderfully light in texture but rich in flavor. Because its base is thickened with potato starch, which thins after extended heating, it should not be made ahead.
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Ingredients:
1 to taste salt and pepper
1 Pinch mustard, dry
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Directions:
Preheat oven to 425 degrees. Butter a 2-quart soufflé dish and freeze until set. Butter the dish again.
In a medium saucepan, melt the butter in the cream over low heat. Add the potato starch and whisk just until the sauce thickens, 3 minutes; don?t over cook the sauce or it will separate. Remove from the heat and whisk in the egg yolks one at a time, mixing well after each addition. Stir in the parmesan cheese and all but 2 tablespoons of the Gruyère and stir over low heat until slightly thickened and just hot to the touch, about 1 minute. Do not over cook this or the cheese with become stringy. Remove from the heat and season well with salt, pepper and the dry mustard.
Meanwhile, in a large bowl, beat the egg whites with a pinch of salt until firm peaks form. Stir ¼ of the egg whites into the warm cheese mixture, and then fold the mixture into the remaining whites just until combined.
Spoon the soufflé mixture into the prepared dish and sprinkle with the remaining 2 tablespoons of the Gruyère. Smooth the surface and run your thumb around and inside edge of the dish.
Bake the soufflé in the lower third of the oven for about 20 minutes, until puffed, nicely browned on top and set around the edges.
Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
208 |
Total Carbs: |
2.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
25.7 |
Fat: |
15.5 |
Protein: |
13.53 |
| Fiber: |
0.00 |
Sodium: |
75.67 |
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