ChatterBank1 min ago
Souffle
3 Answers
I've never made one so come on Abers I need your help on some tried & tested recipes.
I would like to make a savoury one but would welcome either sweet or savoury recipes.
Thanks peeps
I would like to make a savoury one but would welcome either sweet or savoury recipes.
Thanks peeps
Answers
1 to 3 of 3
Best Answer
No best answer has yet been selected by jack daniels. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Here's a recipe for little individual cheese souffl�s (serves 4)
5 eggs - these need to be at room temperature, not straight from the fridge
2 tbsp brandy (optional but it does add a certain *something*
1/4 tsp dry mustard powder
pinch of crushed thyme
pinch of grated nutmeg
pinch of cayenne pepper
salt & freshly ground black pepper
100g ricotta cheese
75g grated mature cheddar
75g grated gruyere
Heat the oven to Gas 7 (220 deg C).
Separate the egg whites from the yolks. Beat the eggs with the brandy, mustard, herbs, salt and peppers and stir in the 3 cheeses.
Beat the egg whites with a whisk until they hold a stiff peak. Add 1/4 of the whites to the egg yolk mix and stir in thoroughly. Fold in the rest of the whites really gently (every extra unnecessary beat means air will be lost..... sob sob)
Empty the mix into 4 buttered ramequin dishes or tiny baking dishes and place in the pre-heated oven for 15-20 minutes or until they are puffed up and golden brown. DO NOT KEEP OPENING THE OVEN DOOR !!!!
5 eggs - these need to be at room temperature, not straight from the fridge
2 tbsp brandy (optional but it does add a certain *something*
1/4 tsp dry mustard powder
pinch of crushed thyme
pinch of grated nutmeg
pinch of cayenne pepper
salt & freshly ground black pepper
100g ricotta cheese
75g grated mature cheddar
75g grated gruyere
Heat the oven to Gas 7 (220 deg C).
Separate the egg whites from the yolks. Beat the eggs with the brandy, mustard, herbs, salt and peppers and stir in the 3 cheeses.
Beat the egg whites with a whisk until they hold a stiff peak. Add 1/4 of the whites to the egg yolk mix and stir in thoroughly. Fold in the rest of the whites really gently (every extra unnecessary beat means air will be lost..... sob sob)
Empty the mix into 4 buttered ramequin dishes or tiny baking dishes and place in the pre-heated oven for 15-20 minutes or until they are puffed up and golden brown. DO NOT KEEP OPENING THE OVEN DOOR !!!!
LOL JD - you should only give out stars when you've actually established that the answer is a good one that works lol....
Only joking, those wee souffl�s are dead easy to make, trouble is they don't last very long..... remember also to serve them up straight away too.. ps... the eggs are medium sized.
There are other ways of making souffl�s but I thought for a souffl� novice, it would be the easiest way to start you off !
Only joking, those wee souffl�s are dead easy to make, trouble is they don't last very long..... remember also to serve them up straight away too.. ps... the eggs are medium sized.
There are other ways of making souffl�s but I thought for a souffl� novice, it would be the easiest way to start you off !
1 to 3 of 3
