奶酪梳乎裡 (TWICE-COOKED SOUFFLE)Ingredients :-
60g butter
50g plain flour
180ml fresh milk
75g firm blue cheese, crumbled
1 tablespoon finely grated parmesan cheese
6 eggs, separate whites and yolks
Salt and white pepper to taste
160ml thickened cream
1. Preheat the oven to 180°C/160°C fan-forced. Grease 6 soufflé dishes.
2. Melt the butter in a small saucepan, add flour and cook, stirring, for 1 min. Gradually pour in the milk, stirring until the sauce boils and thickens. Remove from heat, stir in cheeses and egg yolks; season to taste with salt and pepper. Transfer mixture to a large bowl.
3. Beat egg whites in a clean medium bowl with electric mixer until soft peaks form. Fold egg whites into cheese mixture in two batches.
4. Divide mixture among soufflé dishes. Place dishes in a baking dish with enough boiling water to come halfway up the sides of the dishes. Bake for 25 mins or until puffed and golden. Remove dishes from water; stand for 10 mins. Invert soufflés into greased individual gratin dishes. Cover and refrigerate for up to 6 hours.
5. Spoon cream over soufflés. Bake in a preheated 180°C oven for 15 mins or until browned.
TIP : Egg whites give a soufflé its volume. The best soufflés are made of egg whites which are completely free of egg yolk, and utensils free of any oil and soap residue.
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