Рецепт Cheese And Herb Souffle
Ингредиенты
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Инструкции
- Carefully separate the Large eggs.
- Heat the butter in a saucepan and add in the flour, stirring with a wire whisk. Add in the lowfat milk, stirring rapidly with whisk. When blended and smooth, add in the salt, pepper, nutmeg.
- Simmer gently for 5 min stirring the bottom regularly to ensure it doesn't burn.
- Remove sauce from heat, stir in grated cheeses and allow to cold slightly. Whisk in egg yolks and minced fresh herbs. Sauce should be thick and creamy.
- Using a clean bowl and a whisk, beat egg whites till soft peaks form. Add in half the whites to the cheese mix, folding through carefully with flat spatula; then mix in remaining whites.
- (Adding whites in two portions like this makes it easier to fold them through the mix; it also makes sure you don't overbeat mix and break down the aeration).
- Pour souffle mix into four greased individual souffle dishes to within 1cm of the top.
- Bake in a moderate oven (350F) approx. 30 min till lightly golden. Serve immediately.