Cold Cheese Souffle Recipe
Cold Cheese Souffle has a wonderful taste. The eggs and cheese gives the Cold Cheese Souffle a fine taste. Cold Cheese Souffle is inspired by restaurants globally.
Ingredients
| Egg yolks | 2 | |
| Egg whites | 3 | |
| Milk | 1/4 Pint | |
| Mustard | ||
| 1 1/2 dessertspoons powder gelatine | ||
| Gherkins | ||
| 6-8 oz. finely grated Cheshire or Cheddar cheese | ||
| 1/4 pint cream or evaporated milk | ||
| 1/2 gill water or white stock | ||
| Tomatoes | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Beat egg yolks.
Add milk and cook gently until mixture coats back of spoon, add cheese while still hot.
Dissolve gelatine in very hot water or stock.
Add to cheese mixture.
Cool then fold in lightly whipped cream or evaporated milk, seasoning and lastly the stiffly beaten egg whites.
Pour into prepared buttered souffle dish.
Leave until set.
Garnish with flower shapes in gherkin and tomato, serve with salad and thin bread and butter.
Add milk and cook gently until mixture coats back of spoon, add cheese while still hot.
Dissolve gelatine in very hot water or stock.
Add to cheese mixture.
Cool then fold in lightly whipped cream or evaporated milk, seasoning and lastly the stiffly beaten egg whites.
Pour into prepared buttered souffle dish.
Leave until set.
Garnish with flower shapes in gherkin and tomato, serve with salad and thin bread and butter.
Chef
