Wednesday, July 25, 2018

MasterChef Cheese Soufflé

Did you watch MasterChef Wednesday July 25, 2018? The elimination challenge was to make a cheese soufflé. Would you be able to make a cheese soufflé?

Here is Gordon Ramsay’s Classic Cheese Soufflé Recipe.

Ingredients:

1/3 cup butter (5.5 tablespoons), softened
1/4 cup flour
2 1/4 cup milk
1 sm onion, chopped
1 star anise
3 cloves
1 bay leaf
6 eggs, separated
1 cup mature gruyere, grated
1 cup mature cheddar, grated
3/4 cup well-aged Parmesan, grated
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
Squeeze of lemon juice
1 cup ripe Brie, cut into chunks

Directions:

Mix 3 1/2 tablespoons of butter and flour to make a paste called beurre manie. Chill to firm for 30 minutes. Heat milk to boil add the onion, spices and bay leaf, reduce to simmer for 5 minutes. Remove from heat, let cool. Taste test for flavor.

Strain the milk into a pan then press down on the onion to extract the maximum flavor. Place pan back on heat and gradually whisk in the butter paste, adding in small pieces until it thickens. Season then let cool 3-4 minutes. Whisk egg yolks with grated gruyere and cheddar plus 2/3rds of the Parmesan. Add in the Worcestershire sauce and mustard powder. Bring to room temperature before continuing.

Brush a soufflé dish (7”x3”) with remaining 2 tablespoons of butter using upward strokes. Coat base and sides with remaining Parmesan cheese and freshly ground black pepper. Chill to set. Cut gruyere into diamond shapes.

Preheat oven to 400F/200C. Coat a large grease-free bowl with the lemon juice. Whisk your egg whites in the bowl, then whisk 1/3rd of them into the cheese mixture, to loosen. Carefully, fold the remaining egg whites into the cheese mixture until well blended, but still light.

Spoon half of the mixture into the prepared soufflé dish and dot with the Brie pieces then top with the remaining mixture. Gently level off the top. Bake 10 minutes then reduce oven temperature to 365F/185C and bake another 15-20 minutes. Soufflé should evenly rise and be slightly wobbly. Serve immediately. Yum Yum!



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