Cheese Frisson
Over a year ago
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Ingredients
Accompaniment
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Description
Cheese souffles are delicious, but fall into the 'difficult and dangerous' category in my opinion. Here is a close relative that is virtually foolproof, quick, easy, and delicious.
Method
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1
1. Pre-heat oven, 180 deg
2. Butter four to six ramekins
3. Break up breadcrumbs. Heat milk to near-boiling, pour over breadcrumbs
4. Grate strong-flavoured cheese(s)
5. Eggs: Separate yolks and whites
6. Blitz or blend all ingredients except egg whites, preferably with a hand-held blender. Test for seasoning and adjust as required.
7. Add a pinch of salt to the egg whites, whisk till they form stiff peaks.
8. Fold whites gently into bread and cheese mixture.
9. Divide mixture among ramekins.
10. Bake till mixture has risen well and formed nice brown crust (about 20 mins)
11. Serve immediately.
NOTES
This recipe serves 4-6 as a starter, or two as a main course.
Chef's Tips
> Serve with a crisp green salad -- include endives in winter for the crunch!
> Dry riesling goes well with this
> Optional: add a knob of butter to the cheese mix.
> Good nutty brown bread gives a nice 'crust' to the souffle
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