Parmesan Souffle France Recipes

Steps:

• Preheat oven to 350 degrees.
• Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
• Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
• Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
• Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
• Heat the milk in a small saucepan over low heat.
• In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
• In a stand mixer, whip the egg whites to stiff peaks.
• Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

Steps:

• Place a baking sheet in the oven and preheat to 425 degrees.
• Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely.
• Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray.
• Add spinach, cook 2 minutes or until wilts, tossing constantly.
• Place spinach in collander, and let stand 5 minutes.
• Squeeze excess liquid from spinach, and coursely chop.
• Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth.
• Cook 2 minutes or until mixture is thick and bubbly, stirring constantly.
• Spoon mixture in a large bowl, and let stand 10 minutes.
• Stir in spinach, cheese, and egg yolks.
• Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes.
• Beat with a mixer at high speed until medium peaks form(do not overbeat).
• Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites.
• Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level.
• Place dishes on prepared baking sheet, and return to a 425 degree oven.
• Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown.
• Serve immediately.

Steps:

• Butter a six-cup souffle dish and dust it with two tablespoons of the cheese. Set aside.
• Bring one and two-thirds cups water with the olive oil to a simmer over medium heat. Add the cornmeal in a slow, steady stream, stirring constantly. Cook the polenta at medium-high heat, stirring for about 10 minutes, until the mixture has the consistency of a thick white sauce. Remove from the heat.
• Using a wooden spoon, beat in the egg yolks one at a time. Stir in all but a tablespoon of the cheese. Season with salt and pepper. The souffle can be prepared in advance up to this point.
• About 40 minutes before serving, preheat the oven to 425 degrees.
• Beat the egg whites with a pinch of salt until they hold a firm peak, but are still creamy. Stir one-quarter of the egg whites into the cornmeal mixture. Then fold the cornmeal mixture into the remaining egg whites. Spoon the mixture into the prepared souffle dish and smooth the top. Sprinkle it with the remaining cheese.
• Bake for 25 to 30 minutes, until the souffle is puffed, browned and firm. Serve at once.

Steps:

• Preheat oven to 350°F. Generously butter and flour 7- to 8-cup soufflé dish. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in milk, then nutmeg. Bring to simmer, whisking constantly. Reduce heat to medium-low and cook sauce until very thick, whisking often, about 5 minutes. Remove from heat. Mix in cheese and herbs. Season with salt and pepper. Cool 1 minute. (Soufflé base can be made 2 hours ahead. Cover and let stand at room temperature. Before continuing, stir soufflé base over low heat until warm.)
• Whisk yolks in medium bowl to blend. Gradually whisk in soufflé base. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Transfer batter to prepared dish.
• Bake soufflé until top is puffed and golden brown and center is just set, about 35 minutes. Serve immediately.

Steps:

• Preheat the oven to 350F, or just a few degrees higher.
• Separate the eggs. Scramble the yolks, and put the whites in a bowl that you will mix with a mixer, and keep this bowl at room temperature.
• Melt 1 1/2 ounces of butter in a saucepan.
• Add the flour, and stir for half a minute.
• Add the milk little by little, and thicken, stirring constantly for 5 minutes. (Don't add the milk so fast you lose the temperature of the mixture.).
• Add a little salt, some pepper and a few pinches of ground numteg.
• Away from the heat, incorporate the egg yolks and the grated parmesan into the thickened milk mix.
• Now, mix the egg whites until quite firm and stiff. Fold this gently into the mixture right away.
• Butter 4 ramekins or small souffle dishes with about 1/2 ounce of butter.
• Pour the parmesan souffle mixture 3/4 full of each ramekin.
• Put into the oven, and cook 12 - 15 mintes.
• (An inserted skewer will come out clean.).