Votes : 1 Ingredients:
1 Tablespoon melted butter
30gms butter
2 Tablespoons Flour
3 Eggs Seperated yolk and white
1/4 Cup Flour
150mls milk
100 gms Gryere Cheese Grated
Salt and Pepper to season
Method:
1. Preheat oven to 160 Degrees then brush 4 ramikins with melted butter. Roll flour inside the ramikins and shake out any excess. This will help the souffle rise.
2. Melt 30 grams of butter in pan and add the flour cooking until it forms a roux and begins to brown.
3. Remove roux from heat and whisk in the milk then return to the heat stirring until the ix thickens to a white sauce. Add more milk if it becomes too thick.
4. Remove from the heat and allow to cool a little then stir in the cheese until it melts then whisk in the egg yolks.
5. In a seperate bowl, whisk the egg whites until they form stiff peaks then fold into the cheese sauce.
6. Fill the ramikins to 3/4 full then carefully run a knife along the edge which will help them to rise.
7. Cook for 20 minutes until they rise and lightly brown.
8. Serve immediately with green salad.
Comments:
When it comes out of the oven, a soufflé should be puffed up and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does). This is why it's important to serve them immediately.
1 Tablespoon melted butter
30gms butter
2 Tablespoons Flour
3 Eggs Seperated yolk and white
1/4 Cup Flour
150mls milk
100 gms Gryere Cheese Grated
Salt and Pepper to season
Method:
1. Preheat oven to 160 Degrees then brush 4 ramikins with melted butter. Roll flour inside the ramikins and shake out any excess. This will help the souffle rise.
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2. Melt 30 grams of butter in pan and add the flour cooking until it forms a roux and begins to brown.
3. Remove roux from heat and whisk in the milk then return to the heat stirring until the ix thickens to a white sauce. Add more milk if it becomes too thick.
4. Remove from the heat and allow to cool a little then stir in the cheese until it melts then whisk in the egg yolks.
5. In a seperate bowl, whisk the egg whites until they form stiff peaks then fold into the cheese sauce.
6. Fill the ramikins to 3/4 full then carefully run a knife along the edge which will help them to rise.
7. Cook for 20 minutes until they rise and lightly brown.
8. Serve immediately with green salad.
Comments:
When it comes out of the oven, a soufflé should be puffed up and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does). This is why it's important to serve them immediately.
