27.8.13

Cheese And Chives Soufflé




The thing with souffle isn't that it is hard to prepare. It is a when you get down to it a (delicious) fluffy omelet. If you can make a roux and whip up some egg whites then you can also make a souffle. What it hard though is to photograph the damn things. When you take them out of the oven you have about 90 seconds before the inevitable deflation. This is usually enough time to get it on the table and wow your guests, but it isn't quite enough time to tidy up the cup and do your lighting before taking the beauty shot.

(Spoiler alert: the GIF of the souffle rising is a monster coming alive, if you are having trouble getting the GIFs to play open them in a separate window)

But enough whining about the hardship of getting a good souffle shot. Here are the ingredients:


  • 40 grams of butter
  • 40 grams of flour
  • 300 ml of full fat milk
  • 100 grams of Old Amsterdam (any good hard cheese will do)
  • 50 grams of Parmesan
  • Bunch of chives
  • 4 whole eggs
  • 2 egg whites


Prepare your ramekins
Or coffee cups, by rubbing them with butter and dusting them with grated Parmesan.


Make a roux
Melt your butter in a pan and add the flour. This will soon form a shiny dough, keep  give it about 5 minutes to cook down the flour but make sure you don't get any colour on your roux. Add a little bit of the milk, it will be absorbed immediately. Keep adding the milk, don't worry if it gets lumpy you can whisk the lumps straight out. Add your Old Amsterdam and keep whisking until it is a nice smooth mass. Pour this in a bowl to cool down slightly while you take care of the egg whites.  

Your roux should look something like this.


Whip the egg whites

Separating eggs by hand is by far the easiest.

Stiff peeks are ideal but make sure you don't overwork them.





Add yolks, chives and cheese
Incorporate these into the slightly cooled roux until smooth. You can add some pepper but it shouldn't need any extra salt.



Gently fold in the egg whites
Fear not and go to town with the first scoop of egg whites, this prepares the mixture for the rest. Do be gentle folding in the rest, you want as much air in them as humanly possible. 



Into the oven
Fill your cups for about two thirds and put into a preheated oven at 200 centigrade. It should take about 20 minutes.



It's alive! It's alive!



Eat (almost) immediately






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