Soufflé au Fromage (Cheese Soufflé)
Soufflé has a bad reputation for falling so are avoided by timid chefs. The Royals love their soufflés so if palace chefs are confident that soufflés can make from the kitchens to the upstairs dining room you can too!
Servings 6 servings
Ingredients
- 1 tbsp. unsalted butter for greasing
- 1 1/4 cups heavy cream
- 1 1/2 tbsp. all-purpose flour
- 1/8 tsp. cayenne pepper,
- 1 1/2 tsp. potato starch
- 6 tbsp. Parmesan cheese freshly grated
- 1 tsp. unsalted butter
- 6 large eggs separated
- 1 pinch ground pepper freshly groun
- 1 pinch kosher salt
- 1 cup heavy cream for serving
Instructions
Prepare the dish(es)
- Liberally a 8 inch soufflé dish or six 8 ounce ramekins with butter, liberally greasing the top to ensure the soufflé will rise above the rim. Place the pan in the fridge for at least 30 minutes before baking.
Make the souffle
- In a heavy saucepan, add the cream, flour, cayenne, potato starch, Parmesan, and 1 teaspoon of butter over high heat and whisk until the butter melts and mixture comes together into a thick sauce. Remove from heat and whisk the egg yolks. Season with salt and pepper to taste, then allow the mixture to cool for about 10 minutes.
- Preheat your oven 400F. Position your rack to the center position and place a baking sheet in the middle of the rack. Have all your serving utensils at the ready.
- Whip the egg whites until stiff and gently fold them into the cheese mixture until the egg whites and cheese mixture are combined.
- Spoon into the prepared dish(es), and place on top of the baking sheet. Bake for 18 minutes or until the top is golden brown. Remove from the oven, and serve straight away with a jug of heavy cream.
Notes
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