Classical Cheese Souffle Recipe
Would you like to taste the best ever Classical Cheese Souffle? It is a great Side Dish. This is the best recipe of Cheese I have ever made. Make this Classical Cheese Souffle for your family today to let them know that how much you love them.
Ingredients
4 cups Bechamel Sauce
4 cups milk
3 1/2 cups cheddar or Swiss type cheese
1/4 teaspoon nutmeg
10 eggs, separated
Salt
Freshly ground black pepper
Directions
Preheat oven to 190°C (375°F).
In the work bowl, grate the cheese and set aside.
Pour the egg yolks into the work bowl and process for 5 seconds.
When the Bechamel Sauce has cooled a little, add the egg yolks and stir with a wooden spoon until well mixed.
Add 3 cups of grated cheese and the nutmeg, stir in thoroughly.
In a mixing bowl, using either electrical or hand beater, whisk the egg whites, to which a pinch of salt has been added, until very stiff.
Slowly fold 1/4 of the beaten egg whites into the sauce, then mix in the remainder.
Taste and season with salt and black pepper.
Butter either one large or 6 small souffle dishes and gently pour in the mixture.
Sprinkle with the remaining cheese.
For a more dramatic effect, with some string attach a paper collar to the large souffle dish and fill the dish almost to the top.
Bake for 45 minutes.
Serve with a green salad and a lightly chilled red wine.
In the work bowl, grate the cheese and set aside.
Pour the egg yolks into the work bowl and process for 5 seconds.
When the Bechamel Sauce has cooled a little, add the egg yolks and stir with a wooden spoon until well mixed.
Add 3 cups of grated cheese and the nutmeg, stir in thoroughly.
In a mixing bowl, using either electrical or hand beater, whisk the egg whites, to which a pinch of salt has been added, until very stiff.
Slowly fold 1/4 of the beaten egg whites into the sauce, then mix in the remainder.
Taste and season with salt and black pepper.
Butter either one large or 6 small souffle dishes and gently pour in the mixture.
Sprinkle with the remaining cheese.
For a more dramatic effect, with some string attach a paper collar to the large souffle dish and fill the dish almost to the top.
Bake for 45 minutes.
Serve with a green salad and a lightly chilled red wine.
