Muenster Cheese Soufflé with Red Bell Pepper and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Real French Muenster (available at specialty foods stores) will make a big difference in this soufflé. What to drink: A dry white wine with plenty of perfume, like Gewürztraminer. Ingredients:
1 1/4 cups whole milk |
1 1/2 tablespoons butter |
3 tablespoons all purpose flour |
1/4 teaspoon ground cumin |
panko (japanese breadcrumbs) |
3 large eggs, separated |
1 cup 1/3-inch cubes rindless french muenster cheese (about 4 ounces) |
red bell pepper and tomato salad |
Directions:
1. Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes. Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. (Soufflé base can be made ahead. Press plastic wrap onto surface. Let stand 2 hours or chill 1 day. Bring to room temperature before using.)
2. Preheat oven to 400°F. Butter 4- to 5-cup soufflé dish; coat inside with panko. Whisk egg yolks into soufflé base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry.
3. Fold egg whites into soufflé base in 3 additions; transfer to prepared dish.
4. Bake soufflé until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon soufflé onto 4 plates. Arrange salad alongside and serve.
5. *Available at some supermarkets and at Asian markets.
6. Test-kitchen tip: To cube soft Muenster cheese, pare off the rind, then cut cheese into 1/3-inch slices. Freeze slices 15 minutes to firm, then cut into small cubes. Separate cubes on plate and chill.
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