Sunday, July 26, 2015

Cheese Souffle

Hi friends! This was our first attempt at making a cheese souffle. The recipe is from America's Test Kitchen. I've never had souffle before, but after having this one I think I need more of it in my life. The flavor, texture, smell, everything was wonderful. Here's how we got there, with some photos along the way. 

1. Grease pan with vegetable oil or Pam. Use 2 tablespoons Parmesan to dust the dish (2 court size Corningware).

2. Melt 4 tablespoons of unsalted butter over medium heat.

3. Whisk together dry ingredients: 4 tablespoons flour, 1/4 teaspoon paprika, 1/4 salt, 1/8 teaspoon cayenne pepper, 1/8 white pepper, pinch of nutmeg. Add dry mixture and whisk for about a minute until raw flour taste is gone. Add 1 1/3 cup whole milk slowly while whisking. Simmer for about a minute.

4. Remove from heat. Add to mixture 6oz Gruyere cheese, 6 tablespoon Parmesan. Whisk until lumps are gone, cheese is melted. Smooth mixture, cool for 10 minutes.

5. Separate 6 eggs. Add only yolks into cheese mixture with 1 1/2 teaspoons parsley. Whisk together.

6. In KitchenAid mixer: Add egg whites only and 1/4 teaspoon cream of tartar into mixer. Medium to low speed with whisk attachment for about one minute until foamy. Then mix on medium high speed until stiff peaks are achieved, 3-4 minutes.

7. Add cheese mixture into peaks, mix for about 15 seconds.

8. Pour into souffle dish, add until about an inch from rim. Add another tablespoon of parmesan on top.

9. Bake on 350 degrees for 30-35 minutes.170 degrees internal temperature or take 2 spoons and crack through the top - still moist but not soupy. 5 minutes until it deflates. Add parsley on the top.

Happy baking!

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