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Classic cheese soufflé

Classic cheese soufflé, Prescriptions, Any category, Appetizers, Any kitchen, French cuisine, Souffle

Ingredients portion 2

Milk 300ml

Butter 60 g

Wheat flour 5 tablespoons

Cayenne pepper pinch

Ground nutmeg pinch

Salt pinch

Ground black pepper pinch

Egg yolk 4 pieces

Egg white 5 pieces

Emmental cheese 200 g

Cooking instructions 35 minutes

1 Boil the milk in a saucepan and remove from the heat. Melt the butter in another saucepan. Add the flour and fry the mixture, stirring, for about 2 minutes. Add the hot milk and whisk the mixture in the pan with a wire whisk. Add the spices. Cook on a high heat for a few minutes, stirring all the time. The milk should thicken. Remove the pan from the heat and beat in the mixture with 4 egg yolks.

2 In a separate bowl, whisk the egg whites with a pinch of salt to a stiff froth. Gently fold the whites into the mixture and then add the finely grated emmental. Gently pour the soufflé into a 1.5-litre mould, greased with butter and dusted with a little grated cheese. Fill the tin three quarters full with the soufflé.

3 Preheat the oven to 200 degrees. Put the soufflé dish on the lower shelf of the oven and bake for 20 to 30 minutes. Do not open the oven for the first 20 minutes so that the soufflé does not fall off.

4 As soon as the cheese soufflé has a golden crust, take it out and serve immediately with a warm French baguette.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .