• 8/15 Julia's Birthday - 5

    From Dave Drum@1:3634/12 to All on Mon Aug 14 15:41:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Julia Child's Cheese Souffle
    Categories: Cheese, Dairy, Chilies
    Yield: 4 servings

    3 tb Butter
    1 tb Butter; for buttering mold
    1 tb Grated Parmesan cheese; for
    - dusting mold
    3 tb Flour
    1 c Milk lightly boiling
    4 Egg yolks
    5 Egg whites
    1 c Grated Gruyere cheese
    1/2 ts Cayenne
    Salt & pepper
    pn Nutmeg
    1/4 ts Cream of tartar for egg
    - whites

    Start by buttering the mold and sprinkling with cheese.
    Set oven @ 400ºF/205ºC.

    THE FOIL WRAP: This will make sure that your souffle
    will not spill over and will keep a high mold.

    Tear a long enough piece of foil so that it is long
    enough to wrap around your mold. Fold in half
    length-wise and butter one side. The buttered side will
    be the "inside" of the mold. Wrap the foil around the
    mold. If your mold has little handles like mine does,
    cut small slits so the foil can fit. Secure lose top
    ends with paper clips.

    Melt the 3Tb of butter in a sauce pan and stir in the
    flour with a spatula, cooking over medium heat until the
    butter and flour foam together for about 2 minutes
    without browning.

    Remove from heat. When mixture has stopped bubbling,
    pour in all of the boiling milk at once and beat
    vigorously with a whisk until well blended.

    Beat in the seasonings, cayenne or paprika, nutmeg and
    salt and pepper. Return to moderate heat and continue to
    stir with a whisk for another minute. The mixture will
    be very thick.

    Remove from heat, take the egg yolks and beat 1 egg yolk
    into your white cream mixture one at a time until well

    Now for the egg whites. In a clean, dry mixing bowl,
    begin to beat your egg whites with a whisk attachment on
    low speed. You will see that the egg whites will "break
    up" and begin to have a foamy consistency.

    As the egg whites are foaming, increase the speed
    gradually and add cream of tartar and a pinch of salt.
    Increase the speed to fast and continue to beat for a
    few more minutes.

    Do not leave your egg whites! Continue checking them.
    What you want to see are "traces" on the surface. The
    egg whites should also have a glossy white sheen and be
    able to be stiff and firm when holding with a whisk.

    Once the egg whites are done, don't let them sit for
    long. Take a large spoonful and stir it into the cream
    mixture to lighten it.

    Stir in all but about 1Tbl of the grated cheese into the
    cream mixture.

    Continue with the rest of the egg whites. Be careful not
    to over fold. It's OK if there are white streaks
    leftover. Carefully pour your mixture into the prepared
    mold. It should be about 3/4 high. Tap the mold to even
    it out and top with remaining Tb of cheese.

    Place on middle-back rack of oven. Once in, immediately
    turn down to 375ºF/190ºC.

    Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT
    open the oven door ever during that 30 minutes!

    The souffle will have puffed up a few inches over the
    mold and will be a gorgeous golden brown on top. Insert
    a tester, if it comes out clean, it's done.

    TO SERVE: Use 2 spoons and lightly puncture the top of
    the souffle. Don't scoop from the bottom, that will
    deflate it, just spoon vertically.

    RECIPE FROM: https://littleferrarokitchen.com

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