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

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

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.</

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Cheese Soufflés

Ingredients

Method

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