Subj : 5/18 Nat Cheese Souffle 5
To   : All
From : Dave Drum
Date : Thu May 18 2023 04:28:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Best-Ever Cheese Souffle
 Categories: Cheese, Eggs, Dairy, Chilies, Wine
      Yield: 6 servings
 
    1/4 c  + 2 tb fresh grated Parmesan
           - cheese
      3 tb Unsalted butter
      3 tb All-purpose flour
  1 1/4 c  Heavy cream
      4 lg Eggs; separated
           +=PLUS=+
      3 lg Egg whites
      3 tb Dry sherry
      6 oz Gruyere cheese; shredded
      2 tb Sour cream
  1 1/4 ts Kosher salt
      1 ts Dijon mustard
    1/2 ts Dry mustard
    1/4 ts Cayenne pepper
    1/4 ts Cream of tartar
 
  Set the oven @ 375ºF/190ºC.
  
  Butter a 1 1/2 quart souffle dish and coat it with 2
  tablespoons of the Parmigiano-Reggiano.
  
  In a medium saucepan over medium-high heat, melt butter.
  Stir in flour to make a paste. Gradually whisk in cream
  and bring mixture to a boil over moderate heat,
  whisking. Reduce the heat to low and cook, whisking,
  until very thick, 3 minutes. Transfer base to a large
  bowl; let cool. Stir in egg yolks, sherry, Gruyere, sour
  cream, salt, Dijon mustard, dry mustard, cayenne and the
  remaining 1/4 cup of Parmigiano-Reggiano.
  
  Put egg whites in a large stainless steel bowl. Add
  cream of tartar. Using an electric mixer, beat egg
  whites until firm peaks form. Fold one-third of whites
  into the souffle base to lighten it, then fold in
  remaining whites until no streaks remain.
  
  Scrape mixture into prepared dish. Run your thumb or a
  towel around the inside rim of the dish to wipe away any
  crumbs. Bake for about 35 minutes, until souffle is
  golden brown and puffed. Serve right away.
  
  By Alexandra Guarnaschelli
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My mother had a great deal of trouble with me, but I think she enjoyed it.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.