Vintage Cheese & Parmesan Soufflé

Vintage Cheese & Parmesan Soufflé
 
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This recipe was uploaded
by alashley

 
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Ingredients

Ingredients
Method
 
  • Ingredients
  • 4 egg yolks
  • 150gm greek style yoghurt
  • 30gm finely grated parmesan cheese
  • extra 20gm parmesan cheese (for sprinkling on top)
  • 50gm grated vintage cheddar
  • salt & pepper
  • dash of nutmeg (optional)
  • 8 egg whites
  • pinch cream of tartar
1. Preheat oven to 220ºC
2. In a large mixing bowl whisk together the egg yolks and yoghurt till well combined.
3. Add in the 30gm of parmesan and 50gm of vintage cheddar along with the nutmeg (if using), season with the salt & pepper (only use a little salt as grated parmesan cheese usually contains large amounts of sodium!) then stir to combine.
4. In another medium to large mixing bowl place the egg whites and beat (I use an electric beater for this as I am rubbish with a whisk!) until soft peaks form, adding the cream of tartar during the process.
5. Gently fold the egg white mixture into the egg yolk mixture (DO NOT STIR!) until combined.
6. Divide the mixture into 4 x 250ml ramekins, leaving around 1cm from the tip of the rim, sprinkle each with the remaining parmesan, then bake for around 15-18 minutes (on the middle shelf) or until well puffed up and cracking on the surface.

Vintage Cheese & Parmesan Soufflé

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This recipe was uploaded by alashley

 
 
This a recipe I came up with one day when I was craving a soufflé late at night but alas did not have any cream left. With the stores all shut I decided to go against the traditional the soufflé recipe and replaced the cream with some greek style yoghurt that was begging to be used up. The great part is it is now somewhat healthier as well for I have taken out the cream and the butter customary to most soufflé recipes.

Method


1. Preheat oven to 220ºC
2. In a large mixing bowl whisk together the egg yolks and yoghurt till well combined.
3. Add in the 30gm of parmesan and 50gm of vintage cheddar along with the nutmeg (if using), season with the salt & pepper (only use a little salt as grated parmesan cheese usually contains large amounts of sodium!) then stir to combine.
4. In another medium to large mixing bowl place the egg whites and beat (I use an electric beater for this as I am rubbish with a whisk!) until soft peaks form, adding the cream of tartar during the process.
5. Gently fold the egg white mixture into the egg yolk mixture (DO NOT STIR!) until combined.
6. Divide the mixture into 4 x 250ml ramekins, leaving around 1cm from the tip of the rim, sprinkle each with the remaining parmesan, then bake for around 15-18 minutes (on the middle shelf) or until well puffed up and cracking on the surface.
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