Double Baked Emmenthal Souffle Recipe at MyDish

Double Baked Emmenthal Souffle

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Method

  • 1. Put Flour and butter in saucepan and make a roux
  • 2. Add milk slowly and stir continuously until the sauce starts to thicken
  • 3. Add cheese and let melt but do not boil and then leave to cool slightly
  • 4. Add egg yolks and stir gently
  • 5. Whip together the egg whites, salt and lemon juice and fold into the mixture
  • 6. Butter souffle moulds and pour mixture into the moulds
  • 7. Bake for 15-20 mins on the bottom shelf of the oven at 300°F / 150°C

  • To make the sauce heat the cream and kirsh together until boiling - season and remove from heat

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    Ingredients

    • 1 Egg Yolk
    • 8 Egg Whites
    • 125g Grated Emmenthal
    •  For the Sauce
    • 1 tbsp Kirsh
    • 450ml Cream
    • 100g Flour
    • 110g Butter
    • 300ml Milk

    By Views 3514  Added Thu Sep 13 2007