STILTON SOUFFLé
Steps:
- Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
- Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
- In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
- In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 13 grams, Sodium 452 milligrams, Sugar 3 grams, TransFat 0 grams
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Thomas William
[email protected]I'm going to try making this soufflé with a different cheese next time.
Jerusalem Orphanage
[email protected]This soufflé is way too rich for my taste.
Azeezat Taiwo
[email protected]This soufflé was a disaster! It didn't rise and it tasted terrible.
Kenny Khumalo
[email protected]I'm not sure if I would make this soufflé again. It was good, but not great.
CHRISTOPHER LUCKY
[email protected]This soufflé is best enjoyed fresh out of the oven.
Alkelia Walters
[email protected]I would recommend serving this soufflé with a simple green salad.
Shadrach Amoah
[email protected]This soufflé is a bit time-consuming to make, but it's worth the effort.
Hassan satti hassan satti
[email protected]I love the combination of Stilton and Gruyère cheeses in this soufflé.
Omar Jobe
[email protected]This soufflé is definitely a showstopper. It's perfect for a special occasion dinner.
Susmita Dhimal Chaudhary
[email protected]I followed the recipe exactly and my soufflé didn't rise. I'm not sure what I did wrong.
Asera Margret Patrick
[email protected]This was my first time making a soufflé and it turned out great! I was so impressed with how easy it was to make.
Daniel Grandinetti
[email protected]I'm not a huge fan of Stilton cheese, but I thought this soufflé was pretty good. The texture was perfect and it had a nice cheesy flavor.
Faithful Uwaoma
[email protected]This soufflé was a hit at my dinner party! It was light and fluffy, and the Stilton cheese gave it a delicious savory flavor.