Excellent as a small plate offering.
Or dessert. Dazzle a coulis too?
…and the cheeserie…and creative whimsy.
Still light, bright, airy and ethereal.
The Menu Shoppe has it covered…
great tips for great menus.
A week of soufflé specials?
Perhaps other accoutrements from our
Cheering the Cheese Soufflé
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, plus softened butter for the ramekins
3 tablespoons all-purpose flour
5 large eggs, separated
1 cup milk
Pinch of salt
Pinch of cayenne pepper
2 tablespoons snipped chives
Preheat the oven to 375°. Butter four 1-cup ramekins and coat each one with 1 tablespoon of the grated Parmigiano. In a medium saucepan, melt the 2 tablespoons of butter. Add the flour and cook over moderate heat for 1 minute, whisking constantly. Add the milk, salt and cayenne and cook, whisking, until very thick and bubbling, about 2 minutes. Scrape the mixture into a large bowl and whisk in the Roquefort and the remaining 1/4 cup of grated Parmigiano. Whisk in the egg yolks and chives. In another bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the beaten whites into the cheese mixture until no streaks remain. Pour the mixture into the ramekins, filling them three-fourths of the way–set the ramekins on a baking sheet. Bake the soufflés for about
20 minutes, until puffed and golden. Place the soufflés on plates and serve immediately.
Gruyère and Parmesan Soufflé
1/4 cup finely grated Parmesan cheese
8 large egg whites
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
1 1/4 cups whole milk
6 large egg yolks
8 large egg whites
1/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of cayenne pepper
Pinch of ground nutmeg
Grated Parmesan cheese
Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.
Light and lucious. Fabulous for dessert.
1 cup granulated sugar + more for dusting
3/4 cup water
3/4 cup all-purpose flour
4 large egg yolks
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 3/4 cups Creamy Ricotta
6 large egg whites
1/2 teaspoon cream of tartar
Confectioners’ sugar for dusting
Preheat the oven to 425°. Butter four 10-ounce ramekins and dust generously with granulated sugar.
In a medium saucepan, bring the softened butter, the water and 1/2 teaspoon of salt to a boil. Remove from the heat and stir in the flour all at once. Cook over moderate heat, stirring with a wooden spoon, until the dough comes together, about 2 minutes. Transfer the dough to the bowl of a standing mixer fitted with the paddle. Beat at medium speed for 10 seconds. Add the egg yolks one at a time; beat well between additions. Add the lemon zest and juice and Creamy Ricotta and beat at high speed until very smooth and creamy, scraping down the bowl occasionally. Transfer to a large bowl. Wash and dry the mixer bowl. Add the egg whites, the cream of tartar and a pinch of salt. Using the whisk, beat the egg whites at medium high speed until soft peaks form. Add the 1 cup of granulated sugar in a thin stream and beat at high speed until stiff, glossy peaks form, about 2 minutes. Gently fold the whites into the ricotta dough just until no streaks remain. Spoon the soufflé mixture into ramekins. Run the blade of a knife over the top so it’s level, then run your thumb around the inside rim to help the soufflés rise evenly. Bake the soufflés in the center of the oven for 35 to 40 minutes, or until firm, risen and deep golden on top. Let cool for 15 minutes. Dust the tops with confectioners’ sugar and serve hot or at room temperature.
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