Parmigiano Reggiano Cheese Soufflé
Added by Alexa1978 | Mon 20 Dec 2010 @ 15:28
Don’t be put off making soufflés because you think they are difficult – on the contrary, they are easy to make. You just have to be ready to eat them! Serves 4.
75g (3oz) butter
100g (4oz) Parmigiano Reggiano, finely grated
50g (2oz) plain flour
300ml (½ pt) milk
Pinch of salt
Pinch of cayenne pepper
4 eggs, separated
• Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Grease a 1.2 litre (2 pints) soufflé dish with butter, then add 2 tbsp of the grated Parmigiano Reggiano, tilting the dish so that it coats the base and sides
•Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small whisk, until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time. Remove from the heat and add the remaining grated Parmigiano Reggiano, stirring until melted. Season with a pinch of salt and cayenne pepper
•Stir the egg yolks into the cheese mixture. Whisk the egg whites in a large, clean bowl, using a hand-held electric mixer or whisk, until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish
•Bake for 35-40 minutes, until risen and golden brown. Serve immediately
Cook’s tip: Make individual servings in small soufflé dishes, wrapping a collar of non-stick baking parchment around the dishes, secured with string, to add extra height.