“New” Classic Cheese Soufflé | culture: the word on cheese
The creamy center of these soufflés are made even more decadent with the tang of two different sheep's milk cheese.
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Cooking tools:
- Souffle dish
- Saucepan
- Spatula
- Whisk
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
Ingredients
- 1 tablespoon unsalted butter (softened)
- 2 tablespoons finely grated
- Pecorino cheese
- 2 cups heavy cream
- 4 large egg yolks (at room temperature)
- ¼ teaspoon sea salt
- Pinch of cayenne pepper
- Pinch of nutmeg
- Pinch of white pepper
- 3 ounces Marisa sheep’s milk cheese
- 5 large egg whites (at room temperature)
- 1 ounce Zamorano sheep’s milk cheese
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