Cheese Soufflé – Three Cheeses, Twice baked
For 8-10 starters or 4 main course soufflés You need 40g butter ½ onion finely chopped 40g cake flour 480ml milk 3ml salt 1ml coarsely ground black pepper 7ml Dijon or hot English mustard 15ml...
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Cooking tools:
- Souffle dish
- Offset spatula
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Wooden spoon
- Measuring cup
- Grater
- Chef's knife
- Cutting board
- Kitchen towel
- Serving platter
Ingredients
- 40g butter
- ½ onion finely chopped
- 40g cake flour
- 480ml milk
- 3ml salt
- 1ml coarsely ground black pepper
- 7ml Dijon or hot English mustard
- 15ml finely chopped parsley
- 5ml finely chopped chives
- 100g Gruyere or Cheddar cheese, grated
- 80g blue cheese, grated
- 20g Parmesan cheese, grated
- 5-10ml lemon juice
- 4 large eggs, separated, whites in a clean dry bowl
- 250ml cream
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