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Cold Cheese Souffle Recipe
|Gelatin powder||1 1⁄5 Tablespoon (1.5 Dessertspoons)|
|Finely grated cheshire cheese/Finely grated cheddar cheese||8 Ounce|
|Cream/Evaporated milk||1⁄4 Pint|
|Water/White stock||2 Ounce (1/2 Gill)|
Serving size: Complete recipe
Calories 1637 Calories from Fat 780
% Daily Value*
Total Fat 87 g134.6%
Saturated Fat 53.6 g268.2%
Trans Fat 0 g
Cholesterol 624.3 mg208.1%
Sodium 2887.2 mg120.3%
Total Carbohydrates 119 g39.8%
Dietary Fiber 2.7 g10.7%
Sugars 53.4 g
Protein 93 g186.4%
Vitamin A 81.9% Vitamin C 26.9%
Calcium 194.1% Iron 14.3%
*Based on a 2000 Calorie diet
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.