Francoises Cheese Souffle Souffle Au Fromage De Francoise Food

CHEESE SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess.
• In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
• Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
• Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately.

FRANCOISE'S CHEESE SOUFFLE--SOUFFLE AU FROMAGE DE FRANCOISE

Steps:

• Melt the butter in a saucepan over medium heat; whisk in the flour, and cook until foaming.
• Add the milk and bring to a boil, whisking constantly until the sauce thickens.
• Season with salt, pepper, and nutmeg and simmer for 1 minute.
• Take the pan from the heat and whisk the egg yolks into the hot sauce so that they cook and thicken slightly.
• Stir in the cheese, reserving a tablespoon for topping.
• Taste and adjust seasoning.
• The mixture should be highly seasoned to compensate for the bland egg whites.
• Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
• Position a shelf in the lower third of the oven and remove the shelves above.
• Preheat oven to 425°.
• Thickly butter a 2-quart souffle dish, particularly around the rim.
• Reheat the cheese mixture until hot to the touch but do not let it boil, or it will cook into strings.
• Whisk the egg whites until stiff using a stand mixer and adding a pinch of salt to help the whites stiffen.
• Add about 1/4 of the egg whites to the hot cheese mixture and stir them together thoroughly.
• Add this mixture to the remaining egg whites and fold them together as lightly as possible.
• Spoon the mixture into the prepared dish; it should fill almost to the rim.
• Sprinkle the reserved cheese on top, and then run your thumb around the inside rim of the dish so the souffle rises evenly.
• Bake until puffed and brown, 20-25 minutes; if you like the center soft, remove the souffle when it still wobbles slightly if gently shaken; if you prefer it firm, leave it for another 3-5 minutes.
• Set the dish on a plate lined with a napkin, so the dish cannot slip.
• Take the souffle to the table at once.