Cheese Soufflés

Name: Cheese Soufflés
Yield: Serves 4
Cuisine: French
Ingredients: 100 ml dry white wine; Salt and freshly ground pepper; 100 g Parmesan cheese, freshly grated; 200 ml double cream; 100 g Gruyère or other easy-melting cheese, grated; Snipped chives; Freshly grated Parmesan cheese; 4 eggs, separated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

These light-as-air cheese puffs are rightly called soufflés, despite their unconventional sabayon-type base. They are served floating on a rich cheese cream, called a fondue after the French ivord for melt.

Ingredients

4 eggs, separated
100 ml dry white wine
Salt and freshly ground pepper

Europe
France
Starter
Mediterranean
Gluten-free
Vegetarian

Method

Put the egg yolks and wine in a large heatproof bowl set over a pan of gently simmering water (bain marie) and whisk them together until they reach the ribbon stage. Remove the bowl from the bain marie and whisk until the mixture is cool.

In another bowl, whisk the egg whites until stiff. Fold the whites gently but thoroughly into the egg yolk mixture and add salt and pepper to taste.</