Week 7 : Soft
Recipe : Soufle au Fromage
Cook Book : Mastering the art of French Cooking by Julia Child
I got this book from Hubby for Christmas and I was so delighted when I unwrapped it as it was on my wishlist. After watching Julie and Julia, I have been inspired to cook French. In the past I have felt some what daunted by French cooking but the book makes it easy as the recipes are simple and easy to read and follow.
For this weeks cook cook challenge, I was a week behind. I wanted to cook souffle on the Sunday but Hubby fell sick and I didn't want to cook this just for myself. It was too much effort for one person. When Hubby felt better and was able to eat again, I made this fantastically light souffle. I've made souffle only once before a couple years ago and to be honest, I was quite nervous about making it. I do have to say that it turned out airy, fluffy and SOFT. I have to also give credit to Hubby. He helped me to cook this. Thomas, my 4month old was playing up a little and needed my attention. So, under my supervision and guidance, Hubby cooked.
Preheat oven 205degC
1 tsp butter
1tbls grated Parmesan cheese
Butter inside of a 6-cup souffle mold and sprinkle with cheese.
3 tbls butter
3 tbls flour
1 cup boiling milk
1/2 tsp salt
1/8 tsp pepper
pinch of cayenne pepper
pinch of nutmeg
4 eggs, separated
1 egg white
3/4 to 1 cup coarsely grated Parmesan cheese
Melt the butter in a saucepan and stir in the flour with a wooden spoon and cook over moderate heat until the butter and flour foam together for 2 minutes without browning. Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk. Beat vigorously with a wire whip. Add the seasonings. Return to moderately high heat and boil, stirring for 1 minute. Sauce will be very thick.
Remove from heat. Drop the egg yolks in the center of the hot sauce and beat with the wire whip. In a separate bowl whip the 5 egg whites with the salt until stiff. Stir a quarter of the egg whites into the sauce. Stir in all but a tablespoon of the cheese. Delicately fold in the rest of the egg whites. Be careful not to over fold.
Turn the souffle mixture into the prepared mold. Tap bottom of mold lightly and smooth the surface of the souffle with the flat of a knife. Sprinkle the remaining cheese on top.
Set a rack in the middle of the oven and immediately turn the heat down to 190degC. (Do not open oven door for 20 minutes). In 23-35 minutes the souffle will have puffed about 5cms over the rim of the mold and the top will be nicely browned. Bake 4 to 5 minutes more to firm it up.
Serve at once.