Monday, October 03, 2005

Soufflè Valisa

Here we are! I have called this Soufflè Valisa, in honor of the Euro Blogging by Post and especially for Valisa, who sent this cumin cheese. It was about time for me to try making soufflè and now that I had received this cheese I thought the time was right! The result is what you see and the cumin really gives a different taste. For me it has to be served as a main course for the high content of cheese, but if your stomatch is stronger you can eat it as a side dish! ;-)

Ingredients: 125ml milk, 35gr flour, 25gr butter, 50gr cumin cheese, pinch of nutmeg, 2 eggs yolk, 3 eggs white. Four the sauce: 100gr cumin cheese, 30ml milk, pepper.

Before you start, make sure you have all your ingredients ready and the right amount of soufflè dishes. Coat them lightly with butter and sprinkle with a bit of flour so that the soufflè won't stick.
In a small saucepan, melt the butter, add the flour and cook for a few minutes, wisking to eliminate lumps. Add cold milk and nutmeg and keep whisking until you get a soft cream. Let it cool for a few minutes then add the eggs yolk, grated cheese and eggs white previously well beaten until stiff and creamy. Fill your soufflè dishes for 3/4 and bake at 200 C for 25/30 minutes until golden brown.
For the sauce simply melt the cheese with some milk, add pepper and make sure the cheese doesn't stick to the pan until you get a soft cream.
Instead of milk you could use cream but that is up to you and the cheese you use. Serve the soufflè with a bit of sauce and there you have it! Note: The Soufflè has to be served almost immediately to avoid losing the puffy shape, also avoid cold hair to avoid the "relaxation" effect!


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