Mustard cheese souffle.

Mustard cheese souffle.

Mustard cheese souffle.

Mustard cheese souffle. Savory pastries. A pair of spoons severe dry mustard gives this incredibly spicy flavor delicate cheese souffle. For a perfectly balanced meal need only add a home dried tomatoes and fresh crusty bread.

We will need these ingredients:

40 g butter
40 g flour
2 h. L. severe dry mustard
300 ml of whole milk
100g cheddar or any hard cheese (chop on a grater)
3 eggs (yolks separated from whites)
softened butter for greasing
6 tablespoons. l. whipping cream

To apply:

lemon juice
2 tbsp. l. chopped chives


6 x 10 molds for soufflé
a deep baking dish.

Mustard cheese souffle.

Cooking method:

1 First, preheat the oven to 180 ° C. Heat a small skillet butter, sprinkle with flour and dry mustard. Passero, rubbing for a minute. Then remove from heat and pour in the milk, each time adding two spoons and stirring thoroughly. Again put on the fire and warm up, rubbing up a thick and homogeneous sauce. Now you need to mix the cheese and egg yolks, then sprinkle with salt and freshly ground black pepper.

2 Put the form in the oven for baking, fill halfway with boiling water. Coat the molds with oil. Beat to a froth whites to form soft peaks. Add the cheese sauce 2-3 tbsp. l. proteins to thin out a bit it, then the remaining whites gently to mix. Fill the molds with cheese mass, leaving 1 cm to the edge. Put in the form of hot water and bake for 15-20 minutes until it hardens soufflé so that it can be put out of the molds. Remove from the oven and increase the temperature to 220 ° C.

3 Let stand 5 minutes souffle until fall off cap (can be put in the refrigerator). Turn them out of the molds on a fireproof dish, pour 1 tbsp. l. every cream soufflé. Again, put it on for 12-15 minutes in the oven until they rise and become golden. Serve the product on a bed of lettuce leaves, sprinkle with lemon juice and sprinkle with chives.

For 6 persons:
Preparation time: 15 minutes
Preparation time: 40 minutes
Oven temperature: 180 ° C, then - 220 ° C

Final touch.

Homemade dried tomatoes perfectly complement this soufflé. Cut in half to 450 grams small tomato-cream and place in baking dish. 4 Sprinkle chives, cut into thin slices. Drizzle with olive oil and a little balsamic vinegar. Season to taste and place in oven for 1 hour at 150 ° C. Serve warm or cold, sprinkled with fresh basil leaves, their pre-stretch your fingers.

Mustard cheese souffle.

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