Join Our Community
Join our community - Learn more about French property and travel, receive our monthly newsletter, hear about our upcoming events and be updated on new French properties.

E-mail Address:

First Name         Surname:
 
Postcode:



 
 
Site Development
We are always adding to this site to make it a comprehensive guide to all things French.

- Recent Updates
- E-mail Us with Suggestions

Cheese Souffle (souffle au fromage)

 

The word souffle is the past participle of the French verb souffler which means to blow or puff up

Ingredients:

  • 4 +2 tablespoons butter
  • 1/4 cup finely grated Parmesan cheese
  • 1/3 cup plain flour
  • 1 1/2 cups milk
  • salt, pepper and nutmeg to taste
  • 6 large eggs, separated
  • 8 ounces grated Comte or Gruyere cheese
  • 1/2 teaspoon cream of tartar

Instructions:

  • Brush the inside of a large souffle dish with 2 tablespoons of softened butter.
  • Sprinkle the Parmesan onto the buttered surface of the dish and gently shake the dish to spread the cheese evenly up the sides.
  • In a large saucepan, melt 4 tablespoons of butter.
  • Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute.
  • Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.
  • Remove the milk from the heat and stir in the salt, pepper, nutmeg, egg yolks and cheese.
  • In a separate bowl, beat the egg whites and cream of tartar until the stiff peaks form.
  • Stir a few spoons of egg whites into the cheese mixture and gently fold the remaining mix in.
  • Pour into the dish and bake for 25 to 30 minutes at 400F (do not open oven before this time).

 

About Us
About Us

Rent Our House
Rent Our Properties

Property Purchasing Information
Property Purchasing Information



Online Shop


Platine Members


Events


French Australia Directory | Peter Mayle Book Reviews
French Property Rental | French Property for Sale
Invoice Finance | Debtor Finance
Privacy Policy | Disclaimer