CHEESE SOUFFLé IN 4 EASY STEPS
Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper
Time 45m
Number Of Ingredients 7
Steps:
- Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
- Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
- Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
- Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
- EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium
TIRAMISU CREPES SOUFFLE
Make and share this Tiramisu Crepes Souffle recipe from Food.com.
Provided by Shirl J 831
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Procedure for Chocolate Crepes:.
- Whisk together egg, sugar and milk until well combined.
- Add flour, cocoa powder and salt to egg mixture and whisk until smooth.
- Whisk in melted butter and vanilla.
- Refrigerate batter for a minimum of one hour.
- Warm a six inch non-stick sauté pan over medium heat.
- Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly.
- Cook for approximately one minute on the first side.
- Turn crêpe and cook for 30 seconds more.
- Make eight crêpes.
- Reserve.
- For Coffee Creme Anglaise:.
- In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth.
- Set aside.
- In a sauce pan heat milk, vanilla and coffee extracts to a scald.
- Slowly whisk hot milk into yolk mixture.
- Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon.
- Strain and chill.
- For Souffle Base:.
- Bring a pot of water to a simmer.
- In a sauce pan bring milk and coffee extract to a scald.
- In a large stainless steel bowl whisk together egg yolks and sugar until well combined.
- Add flour and salt and whisk until smooth.
- Slowly whisk in the hot milk until well combined.
- Place bowl over the simmering water and whisk until thickened.
- Remove from heat.
- Place plastic wrap directly on the soufflé base and let cool for 30 minutes.
- Whisk in mascarpone cheese, rum and Kahlua.
- Place egg whites and cream of tartar in a mixer.
- Beat whites to stiff peaks.
- Carefully fold egg whites into the soufflé base.
- For Crêpe Souffle:.
- Preheat oven to 350º.
- Lightly grease a glass baking dish.
- Place one half cup soufflé mixture into the center of each crêpe.
- Lightly fold the crêpe in half, being careful not to deflate the egg whites.
- Place the crêpes into the baking dish.
- Bake for 15 minutes.
- To Assemble:.
- Drizzle plate with the coffee Crème anglaise.
- Carefully place two crêpes onto center of the plate.
- Arrange diced fruit around the crêpes.
- Dust the top of the souffle with powdered sugar.
- Garnish with a sprig of mint.
Nutrition Facts : Calories 183.3, Fat 4.8, SaturatedFat 1.9, Cholesterol 186.7, Sodium 158, Carbohydrate 22.8, Fiber 0.4, Sugar 9.5, Protein 9.4
MASCARPONE SOUFFLE RECIPE
Provided by BobLongo
Number Of Ingredients 12
Steps:
- Makes 8 Servings Preheat oven to 350°. Butter a 13×9 baking dish or 8 individual oven-proof baking dishes. I use Pyrex 6 oz. custard cups. Using a mixer, blend butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Using half of the batter, divide evenly between the cups. Prepare filling by combining the mascarpone, cottage cheese, egg yolks, sugar and vanilla extract until blended. Spoon 1/4 cup over batter (it will mix slightly with the batter). Pour remaining batter, divided evenly, over filling. Unbaked souffle may be covered and refrigerated several hours or overnight. Make certain the dishes you are using can go from refrigerator to oven. Before baking, bring souffle to room temperature. Bake uncovered 50-60 minutes or until puffed and golden. Serve immediately with your favorite berry sauce and a dollop of sour cream. Note* If you are using a 13×9 baking dish, pour half the batter in pan, drop filling by large spoonful's over batter and spread evenly. (It will mix in slightly with the batter). Top with remaining half of batter. Follow directions above. The baking temperature and time are the same.
MACARONI SOUFFLE
This goes over well with children and is like a light and fluffy macaroni and cheese! From the great cookbook-Pasta!
Provided by Sharon123
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300*F. Bring a pan of lightly salted water to a boil and cook the macaroni until al dente, about 8 minutes.
- Melt the butter in a pan. Use a little of it to coat the inside of a 5 cup souffle dish. Coat evenly with the breadcrumbs, shaking out any excess.
- Heat the remaining butter in the pan and stir in the paprika and flour. Cook for 1 minute, stirring. Gradually add the milk, stirring until the sauce boils and thickens. Add the grated cheeses, stirring until melted, then season well.
- Remove the pan from the heat, let the sauce cool slightly, then beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon 1/4 into the sauce mixture, beating it gently to loosen it up.
- Using a large metal spoon, carefully fold in the rest of the egg whites. Gently fold in the macaroni. Transfer the mixture to the prepared souffle dish. Bake in the center of the oven for about 40-45 minutes, until the souffle has risen and is golden brown. Make sure you serve this as soon as it is cooked or it will sink dramatically. The middle should wobble very slightly. Enjoy!
Nutrition Facts : Calories 568.3, Fat 36.6, SaturatedFat 21.4, Cholesterol 252, Sodium 678.3, Carbohydrate 35.4, Fiber 1.6, Sugar 1.6, Protein 24.2
ICED MASCARPONE AND COFFEE SOUFFLé
This is a recipe from my grocery store. A great dessert to serve during the summer or anytime of the year. Mascarpone and coffee, that's the perfect combination.
Provided by Boomette
Categories Dessert
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine granulated sugar with coffee in a saucepan. Reduce mixture by half - cook about 3 minutes. Set aside 2 tbsp of coffee syrup obtained.
- Beat egg yolks in the food processor with icing sugar and 2 tbsp of coffee syrup until the mixture triples in volume.
- Using a flexible spatula, incorporate mascarpone cheese to the preparation obtained in step 2.
- Beat egg whites into stiff peaks, then carefully incorporate into previous preparation with the flexible spatula.
- Add chopped roasted hazelnuts and divide creamy mixture into individual serving cups.
- Refrigerate for 1 or 2 hours and serve with your choice of cookie.
- (Julie B's Hive used the extra coffee syrup as a topping to the dessert and sprinkled on a bit more of the chopped hazelnuts).
Nutrition Facts : Calories 383.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 158.6, Sodium 53.9, Carbohydrate 75.6, Fiber 0.6, Sugar 74.4, Protein 5.7
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