Q "hat are you?
Julia Child's recipe that we bring you this week is the Cheese Soufflé in which, as she explains in the introduction, master recipe is the base for any savory soufflé.
As always, I hope you enjoy!
cheese soufflé JULIA CHILD
SOUFFLE AU FROMAGE - Cheese Soufflé
This recipe is a detailed guide for the base other soufflés. All soufflés served as a main course follow this preliminary procedure.
Serves 4
classic soufflé base
- 1 6-cup mold capacity
Preheat oven to 200 º C.
- 1 teaspoon butter
- 1 tablespoon grated Swiss or Parmesan cheese
grease inside of pan with butter and sprinkle with grated cheese.
- 3 tablespoons butter
- 1 pan 2 ½ liters
- 3 tablespoons flour
- 1 spatula or wooden spoon
- 1 cup boiling milk
- 1
whisk - ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 pinch cayenne
- 1 pinch nutmeg
Melt the butter in the pan. Stir in flour and stir with a spatula or wooden spoon, and cook over medium heat until bubbling butter and flour together for 2 minutes let it brown. Remove from heat when the mixture has stopped bubbling, pour the boiling milk all at once. Beat vigorously with the whisk until they are well mixed. Add seasonings. Return the pan over moderately high heat and cook for 1 minute stirring constantly with wire whisk. The sauce should be very thick.
- 4 egg yolks
- 1 bowl
clearly Remove from heat. Take an egg yolk separated immediately clear. Pour the clear in the bowl and the yolk in the center of the hot sauce. Beat the yolk into the sauce with the whisk. Proceeds in the same way with the remaining eggs. Correct seasoning (*).
(*) can be prepared in advance to this point. Put a few pieces of butter over the sauce and heat it until warm before continuing.
egg whites and cheese
- 5 egg whites
- 1 pinch of salt
- ¾ cup grated Parmesan or Swiss cheese coarsely
Add one egg white to the bowl over and beat with salt until stiff. Stir a large spoonful of salsa (about a quarter of whites). Enter all about a tablespoon cheese. Gently mix the remaining egg whites.
Baking
Pour the soufflé mixture into prepared pan, which filled about three quarters. Gives a slight bump to the bottom of the pan on the table and smooth the surface of the soufflé with the blunt side of a knife. Sprinkle remaining cheese on top.
Place pan on middle rack in preheated oven at 200 ° C and immediately lower the temperature to 190 º C. Do not open the oven for 20 minutes. After 25 or 30 minutes, the soufflé will have been inflated, protruding about 5 cm. above edge of pan and top is golden. Bake 4 to 5 minutes to seat and serve immediately.
Bon appétit!
MG translating to walk between the fire pots
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