Soufflé with Parmesan Cheese Print

Soufflé with Parmesan Cheese

Serves 4-6 people 

50g / 2oz butter
4 free range eggs, separated into yolks and whites
25g / 1oz flour
250ml / ½ pint milk
50g / 2oz gruyère, grated
100g / 4oz Parmesan, finely grated
Salt and freshly cracked black pepper

Equipment:  8 Ramekin dishes or an 6 inch soufflé dish

Preheat oven to 200°C / 400°F / Gas 6 (large soufflé, 180°C / 350°F / Gas 4)

Method

  1. Start by melting some butter in a heavy based saucepan, set aside for making the sauce.
  2. Prepare the ramekins (small ovenproof dishes).  Spread some of the melted butter around the dishes using a pastry brush and sprinkle some grated parmesan to coat the sides.  
  3. Melt the butter in a saucepan and add the flour to make a roux.  Cook this over a low heat, stirring all the time with a wooden spoon.
  4. Gradually add the milk (slowly to avoid any lumps forming) and once all the milk has been added, allow the sauce to come to a simmer for a minute or two to cook out the raw flour.
  5. Season very well, then one by one, add the egg yolks and mix in well to the white sauce.
  6. Add in all the grated cheeses and allow to melt into the sauce.
  7. Meanwhile, whisk the egg whites with a pinch of salt in a clean dry bowl until they form into stiff peaks (be careful not to over whisk).
  8. Mix some egg white into the white sauce mixture and stir well.
  9. Gently fold in the rest of the egg white mixture with a spatula, carefully scooping through to the bottom of the bowl / pot and folding the mixture over, and repeating.
  10. Fill the moulds to just below the rim of each ramekin, then smooth the top of each and clean around the rim.
  11. Put into the oven and cook for 8-10 mins (if using the large soufflé dish, cook for 25 mins in a lower heated oven).  Make sure you do not open the door of the oven in the first 8 mins of cooking.

    Note:  Once the soufflés are in the ramekins, they can be frozen and cooked straight out of the freezer, but you don’t get as good a result.
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