Dinner Party Magic: Cheese Souffle with Chardonnay 18/03/2014

Simple and Delicious

A Cheese Souffle for Wine Lovers

Before we tried this recipe we were scared of souffle. It sounded really hard and the tales of tragedy are so frequent and sad that we weren't sure we wanted to take the risk. But this is a happy story about a very simple recipe that has NEVER failed us. A hero of dinner parties that we would love to share with you. Pour yourself a glass of wine, sit down and let us tell you all about it... 

 Cheese Souffle Blog Image

Simple Cheese Souffle (for4)

Gather the following:

1 bottle* of crisp Chardonnay i.e. Chablis

50g butter

4 tbsp of fine breadcrumbs

1/4 cup of plain flour

1 1/4 cups of milk

2 cups (160g) of grated vintage cheddar cheese

1 tsp of Dijon mustard

1/4 tsp of cayene pepper (trust us!)

4 eggs at room temperature

And then...

1) If the eggs are already at room temperature - well done you! Pour yourself a glass of wine, separate the eggs and go to step 3.

2) If the eggs are not at room temperature, pour yourself a glass of wine and alternate holding the eggs in your other hand until they're at approximately room temperature, then separate them.

3)  Pre-heat oven to 200 C and place a baking tray in there to warm up.

4) Use a small amount of the butter to line the ramekins and then sprinkle 1 tablespoon of breadcrumbs in each. Turn the ramekins around to line them with the breadcrumbs and then tap them over the sink to remove any excess. 

5) Melt remaining butter in saucepan over medium heat until foaming and then slowly add the flour, stirring until it forms a paste which comes away from the sides.

6) Remove the flour mixture from the heat, add half of the milk and whisk until smooth.

7) Return the mix to the heat, whisk constantly whilst slowly pouring in the rest of the milk until it thickens (it usually starts to bubble at the end). 

8) Remove from heat. Congratulations, that is the hard bit done, you may top up your wine**.

9) Stir through the cheese, mustard and cayene until the cheese is completely melted.

10) Add the egg yolks and a sprinkle of salt and pepper and stir well.

11) In another bowl, whisk the egg whites until they form soft peaks. Then slowly add them in to the cheese mixture, gently folding them through so as not to squash the fluffy whites.

12) Pour the mix into 4 ramekins and then run your finger around the inside of the top of the ramekins, about 1cm into the mixture detaching it from the edge.

13) Place the ramekins on the warm tray and bake for 12-15 minutes, they will be ready when they no longer wobble like a liquid.

14) Prepare for God/Godess like dinner party reviews from your guests. 

Bon Apetit!

We'd love to see your successful results...

Post your pics on twitter, facebook or instagram and tag us @winepleasecomau

The best picture will receive a bottle of Chablis!

* In total you may require 2 bottles of wine

** Always drink responsibly

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