Cook the cheese souffle while you wait for guests, and be ready for enthusiastic compliments. Because according to this recipe, it it turns out delicious: with a delicious crust of parmesan sides, toasted top and perfect creamy center. Before so hard to resist. And last but not least, the souffle does not fall much even in large form for the whole company. To achieve this result, the whites are whipped with tartar, and in the process Do not open the oven door. Serve the souffle with ardor with heat and enjoy its cheesy taste with a delicate texture. You You can also play with different types of cheeses, for example, Swiss or cheddar, and get new flavor notes every time.
Recipe author – Katie Workman – culinary writer
By делиться с друзьями: 
Time: 1 hour.Difficulty: easy Servings: 4-6 Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. l (60 gr.) Butter, room temperature
- 4 tbsp. l finely grated parmesan
- 3 tbsp. l flour
- Pinch of cayenne pepper
- 1 tbsp. whole milk warmed up
- 1 tbsp. coarsely grated Gruyere
- 1 tbsp. l Dijon mustard
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
- 4 large egg yolks + 5 proteins
- Pinch of Tartar
- Special equipment: Form for a soufflé with a volume of 1.5 liters. (6 tbsp.)
Recipes with similar ingredients: butter, parmesan, premium flour, ground cayenne pepper, milk, gruyere cheese, Dijon mustard, eggs, tartar
Recipe preparation:
- Place the wire rack in the lower third of the oven, making sure that the other lattice above it is high enough for the souffle could rise a few centimeters; preheat the oven to 190 ° C. Lubricate the soufflé form 1 tbsp. l (15 gr.) Butter. Pour into the form 2 tbsp. l parmesan and shake it so that the cheese covered the entire bottom and walls of the mold.
- In a large saucepan over medium heat, melt the remaining 3 tbsp. l (45 gr.) Butter. Stir in flour and fry, continuously stirring until the mixture foams a little, about 2 minutes. Intervene cayenne pepper, remove pan from heat, then stir in hotter milk and return the pan to the stove. Cook, stirring continuously. Add the gruyere and the remaining 2 tbsp. l Parmesan and cook whipping until the cheese melts and the mixture thickens, 1-2 minutes. How to make the perfect souffle
- Remove the pan from the heat and stir in mustard, salt and pepper. Поone, stirring quickly, add the yolks so that they are evenly distributed.
- In a large metal bowl with a whisk or electric beat egg whites with a mixer until they start to foam, then add tartar and continue whisking until steady peaks with a slight bend at the very tip. Shift about a quarter whipped proteins in the yolk mixture, mix to evenly spread, then gently intervene with a silicone spatula half the remaining proteins. Repeat the same with the remaining proteins, interfering them almost completely, so that a little white is visible stripes.
- Put the mixture in the prepared form for the souffle, smooth surface and slide your thumb along the inner wall of the mold, to remove pieces of parmesan, and the souffle could rise. Bake until the souffle rises about 5 cm. Above the edges molds and will not jerk slightly when shaking molds, 25-30 minutes.
- Serve immediately. Put the souffle in a spoon so that in each serving had a lateral crust, apex and tender middle souffle.
