Monday, April 25, 2011

Basic Cheese Soufflé.....First Of The Savoury Soufflés

My Cheese Soufflé When Time Was Up.
Maybe Not  Impressive
But Perfectly Fluffy Cheese Soufflé








A soufflé by definition is an aerated creamy mousse. Soufflé is the French word in the past participle which comes from the infinitive "Souffler" meaning  "to blow".
This soufflé can be made into a savory or a sweet dish. In general it consists of a roux  turned to a creamy mixture by the addition of milk.  To this mixture egg yolks are mixed in. Then to the whole egg whites, beaten to a soft peaked meringue, are folded in the rest of the mixture and baked in a medium oven.
There are special molds for soufflés. From small ramekins to bigger molds.


Photo Courtesy Of Google
Soufflé mold
The usual success of the soufflé is that it blows up to nearly half as much as the depth of the mold itself.
Courtesy of Google
Chocolate Soufflé
I would like to share with you a basic savory cheese soufflé Chef John of  "www.foodwishes.com"  video recipes made.
You will need:
serves 4
A) For the Bechamel sauce.
-  250 ml of whole milk.
-  1/2 cup flour.
-  1/2 cup butter.
-  1 tsp. of dry thyme.
-  Salt, freshly ground black pepper and nutmeg to taste.
Method:
-  Melt butter on very low heat slowly till bubbles disappear.
The Butter Is Now Boiling

-  Add flour and stir about 6 minutes till flour cooks.
-  Add all the milk at once, and keep stirring till you obtain the desired consistency.
-  Add salt, pepper and nutmeg to taste.

The béchamel Is Ready

-  Take two cups for the cheesy béchamel.
B)  For the Cheesy Béchamel:
-  2 cups hot prepared béchamel.
-  112 gms. of  any grated yellow cheese ( gouda, edam, cheddar, emmenthal, Irish Regato, gruyère).
-  1/4 cup freshly grated Parmesan.
-  1/4 tsp. dry Colman's mustard.
Note:  We shall be using only one cup of the Cheesy Béchamel  we will use to make one big soufflé.
C)  To make the soufflé:
-  1 cup of the cheesy béchamel.
-  4 eggs separated.
-  Butter to grease the mold.
-  Parmesan to dust the mold.
Method:
-  Add the egg yolks one by one while whisking briskly.
Egg Whites Beaten
Add Egg Yoks One By One
And Whisk Briskly












-  Beat the egg whites to a soft stif merengue, and fold into the mixture.


Mixture Ready For The Oven
You Can See The Permezan
On The Walls Of The Mold

-  Pour the soufflé mixture into the mold and bake in preheated oven to 200 degrees centigrade for 30 minutes since it is for one big mold.  The Chef John's recipe calls for 12 -15 minutes.
-  When time is up, use a wooden skewer to check for doneness. The skewer must come out clean.
Serve immediately before it deflates.
Et Voila!! you have made your first soufflé.
Enjoy as a starter.
Bon Appétit,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2