A soufflé is a light, airy baked dish that traditionally consists of egg whites whipped into a stiff foam and gently folded with other ingredients such as cheese, fish, or vegetables, which are combined with various delicate flavors like herbs, spices, or wine. This culinary delight requires precise timing and attention to detail to achieve perfection.
Here is a simple recipe for a classic cheese soufflé:
Ingredients:
– 1 cup grated Gruyère or sharp cheddar cheese
– 2 tbsp unsalted butter, plus extra for greasing the dish
– 3 tbsp all-purpose flour
– 1 cup milk
– 4 large eggs, separated
– 1/4 tsp cream of tartar
– Pinch of salt and freshly ground black pepper
– 1/8 tsp cayenne pepper (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Lightly grease a shallow baking dish or ramekins with butter and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add flour and whisk continuously for 1-2 minutes until smooth and golden brown. Gradually pour in milk while stirring vigorously to prevent lumps.
3. Continue cooking until the mixture thickens and starts to bubble. Stir constantly and reduce heat to low. Cook for another 2-3 minutes, ensuring the sauce doesn’t curdle or separate. Remove from heat.
4. Whisk one egg yolk into the warm sauce, then remove the pot from the stove and stir in the remaining egg yolks. Combine with grated cheese, salt, pepper, and optional cayenne pepper (if using).
5. In a clean, large bowl, beat the egg whites with cream of tartar until stiff peaks form. Fold half of the beaten egg whites into the cheese mixture gently to lighten it. Gently fold in the remaining egg whites, being careful not to overmix or deflate them.
6. Pour the soufflé batter into prepared baking dishes or ramekins and bake for approximately 20 minutes until puffed up and golden brown. Serve immediately as they will begin to fall after a few minutes. Enjoy!
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