It’s a cloudy day, I am looking for something smoothing the soul.
Here is a perfect duo: A wonderful soft and fluffy cheese soufflé and why not? one more, a chocolate soufflé, as dessert!
I know it will not take long, almost the same job twice for something wonderful, delightful!
Absolutely worth it!
Easy, heavenly soft… melting deliciously in your mouth!
Ingredients:yield 4 servings
THE CHOCOLATE SOUFFLE
- 7 oz of semi sweet chocolate (60 per cent cocoa)
- 3 tablespoons of butter
- 1/3 of cup of sugar
- 2 tablespoons of sugar for ramekins
- 4 eggs
- 1teaspoon vanilla extract
How you make it:
- Preheat the oven at 400 degrees F. with a low rack .Butter the ramekins and sprinkle with sugar .Break chocolate in small pieces add butter and place it to melt in bowl, into a casserole filled with simmering water and let it melt slowly. Remove from heat and let it stand.
- Add vanilla and when chocolate mixture is lukewarm add egg yolks, whisking slowly for 3 minutes.
- Beat egg whites at medium speed then add sugar, beat again on high speed, till fluffy but stiff. .Incorporate the egg whites into the chocolate mixture, with slow movements, folding from bottom to top, till all well combined and smooth.
- Pour the mixture into ramekins, place it in the oven for about 12 minutes till soufflé rise about 1 inch on top. It’s the moment, before done, all you have to do it’s to switch some lights, and phone! Just set the music or the TV on, serve and enjoy yourself!
Ingredients: yield 4 servings
THE TWO CHEESES SOUFFLE
- 2/3 of stick unsalted butter room temperature
- 1/3 cup of flour
- 1 2/3 cup of milk lukewarm
- 1 ½ cup fo grated good quality Swiss cheese and white cheddar cheese – (1 cup Swiss – 1/2 cup blend)
- 1 teaspoon salt
- 1 teaspoon nut meg
- 1 teaspoon pepper
- 4 egg yolks
- 5 whites
How you make it:
Preheat the oven at 410 degrees.
- Separate eggs yolks from whites.
- Butter a large about 6 cups soufflé dish or ramekins. Over medium heat, melt butter in a heavy saucepan, add four, whisk well, add slowly milk whisking constantly (it should not brown) till mixture is thick but still slightly liquid, remove from heat, add ½ of cheese, nutmeg, salt and pepper. Whisk well, add in 2 or 3 additions the eggs yolks whisking constantly.
- Add remaining cheese. In large bowl beat whites with an electric beater till stiff.
- Now, the delicate part, add slowly eggs whites to the mixture, in turning slow movements not to break their fluffy shape, till all combined. The final mixture should be soft and smooth, slightly fluffly. Pour the mixture into the soufflé dish or buttered ramekins.
- Bake about 18 or 20 minutes, leaving the oven door always closed, count 15 minutes if using ramekins till the soufflé is up fluffy and golden brown on top. Serve immediately with a fresh escarole salad sprinkled with a tangy vinaigrette.
Trés Trés bon!
PS – Some tips for all souffles: Never open the door oven and serve really really immediately!