The advantage of a double-baked souffle is that you can cook in advance and store in the refrigerator, and when guests arrive, you don’t need to leave them and bother in the kitchen so that Appetizing treat to heat. Just put in the oven and bake it a second time. Of course, you can enjoy it even after first baking, but then you don’t get a crispy cheese the crust with which the souffle is covered by repeated baking without forms. Thanks to its unmatched taste, soufflé the use of two types of cheese: parmesan and gruyere. Serve them with spicy sweet pepper coolies, which can also be cooked in advance.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 1 hour. 50 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes 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:
Souffle
- 3 tbsp. l (45 gr.) Butter and optionally for lubrication ramekin
- 3 tbsp. l (10 gr.) Finely grated parmesan, for ramekins
- 3 tbsp. l (25 gr.) Flour
- 1 tbsp. (250 ml.) Skim milk
- 1 pinch of ground nutmeg
- 5 large eggs, separate the whites from the yolks
- 0.5 tbsp. (125 ml.) Whipping cream and additionally for lubrication
- 2 tbsp. (150 gr.) Coarsely grated Gruyere + additionally for sprinkles
- 3 tbsp. l (45 ml.) Chopped chives
Sweet pepper coolies
- 1 tbsp. l (15 ml.) Olive oil
- 0.5 tbsp. (75 gr.) Onion, diced
- 1 large sweet red pepper, diced
- 1/3 Art. (80 ml.) Water
- 1 sprig of fresh thyme
- 1 sprig of fresh oregano
- Lemon juice
Recipes with similar ingredients: eggs, milk, parmesan, cheese gruyere, thyme, nutmeg, oregano
Recipe preparation:
- Prepare 6 150 ml Ramekinas, lubricating them well butter and sprinkled with parmesan to cover the bottom and walls. Shake off excess. Put the molds in the refrigerator until ready to filling.
- In a medium-sized saucepan over medium heat, melt butter, add flour and stir with a wooden spoon or with a spatula until the mixture begins to boil and light almond goes aroma, about 3 minutes. Then take a whisk and, stirring, add a third of the milk. Beat until the mixture thickens (it doesn’t take a lot of time). Add the remaining milk and stir until the mixture will not begin to boil and thicken, about 3 minutes. Take off pan from the stove and add nutmeg.
- Put the yolks in a small bowl and whisk, add a little hot milk mixture, and then transfer the egg mixture back to pan and beat. Add cream to cool the mixture and pour it into a bowl. After the mixture has cooled to room temperature temperature, add cheese and chives, salt and pepper over to taste.
- Preheat the oven to 180 ° C. Using manual or whisk a stationary mixer with a whisk speeds of 5 egg whites to soft peaks on a raised corolla. Mix a third of the whipped proteins into the prepared sauce (they will to fall as you knead – it should be so), and then intervene the remaining two-thirds of the proteins and mix evenly. Shift mix into chilled ramekins and place them on the laid parchment baking sheet.
- Bake the souffle for about 30 minutes, so that they swell, get rich golden hue and were not liquid in the center (try not to open the oven for the first 20 minutes). Walk with a thin spatula between the souffle and the walls of the molds and immediately put them on a baking sheet (flip them to stand vertically). Souffle can be baked in advance and stored in the refrigerator. And before re-baking, bring them to room temperature. In addition, already at this stage, the souffle can be served hot in molds.
- The second baking. Increase oven temperature to 200 ° C. Lubricate the top of each souffle with greasy cream (so they will remain soft in the center), and sprinkle with grated gruyere on top and a little black pepper. Bake souffle 8 – 10 minutes until the cheese is completely melted. Transfer souffle immediately on plates and serve.
- Sweet pepper coolies. Set the pan to moderate fire and pour olive oil. Add the onions and sauté for 5 minutes until the onion is soft. Add pepper and simmer 3 more minutes. Add water, thyme and oregano. Cook under the lid until pepper will not become soft, about 10 minutes. Remove the pan from slabs.
- Using a submersible or conventional blender, grind the mixture to homogeneous consistency. Strain the sauce, salt, pepper, sprinkle with lemon juice to taste and serve. Sauce can serve warm, room temperature or chilled.
