Imagine the delicate aroma of a freshly baked soufflé wafting through your kitchen, promising a delightful culinary experience that will impress your family and friends. The "Red Leicester and Herb Soufflé" is not just a dish; it's a symphony of flavors that combines the rich, nutty taste of Red Leicester cheese with a medley of fragrant herbs, creating a light and airy masterpiece. Perfect for any occasion, this British classic is surprisingly easy to prepare, making it a must-try for both novice cooks and seasoned chefs alike. Get ready to elevate your cooking game and wow your guests with this stunning soufflé that’s sure to steal the spotlight at your next dinner party!
Ingredients
- 1 cup grated Red Leicester cheese
- 3 eggs, separated
- 2 tablespoons flour
- 1 cup milk
- 1 tablespoon mixed herbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly butter a 6-cup soufflé dish, ensuring complete coverage of the interior to help the soufflé rise evenly.
- Separate the eggs, placing egg whites in a clean, dry mixing bowl and egg yolks in a separate medium bowl. Ensure no yolk contaminates the whites, as this will prevent proper whipping.
- In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a smooth roux, being careful not to brown the mixture.
- Gradually pour in milk, whisking constantly to prevent lumps. Continue cooking until the sauce thickens and becomes smooth, about 3-4 minutes.
- Remove the white sauce from heat and stir in grated Red Leicester cheese until completely melted. Add mixed herbs, salt, and pepper, mixing thoroughly.
- Slowly incorporate egg yolks into the cheese mixture, whisking rapidly to prevent curdling. Allow mixture to cool slightly.
- Using an electric mixer, beat egg whites until stiff peaks form. They should stand upright when the beater is lifted.
- Gently fold one-third of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining whites, maintaining as much air as possible.
- Transfer the mixture into the prepared soufflé dish, filling to about 1/2 inch from the top. Smooth the surface gently with a spatula.
- Bake in the preheated oven for 25-30 minutes. Do not open the oven door during cooking, as this can cause the soufflé to collapse.
- The soufflé is done when it has risen dramatically and is golden brown on top. It should be slightly firm but still slightly jiggly in the center.
- Serve immediately, as soufflés deflate quickly. Present at the table right after removing from the oven for maximum dramatic effect and best texture.
Tips
- Prep Your Dish: Make sure to thoroughly butter your soufflé dish to help the soufflé rise evenly. This step is crucial for achieving that perfect height and texture.
- Egg Whites Matter: Ensure your mixing bowl for the egg whites is completely clean and dry. Any trace of yolk can hinder the whipping process, preventing the whites from reaching their full volume.
- Whisking Technique: When making the roux, whisk continuously to avoid lumps. A smooth base is essential for a creamy texture in your soufflé.
- Gentle Folding: When incorporating the egg whites into the cheese mixture, be gentle. Use a folding motion to maintain the airiness of the whipped egg whites, which is key to a fluffy soufflé.
- Oven Door Etiquette: Avoid opening the oven door while the soufflé is baking. Sudden temperature changes can cause it to collapse, ruining all your hard work.
- Serve Immediately: Soufflés are best enjoyed fresh out of the oven, as they deflate quickly. Present it to your guests right away for maximum impact and the best texture.
Nutrition Facts
Calories: 206kcal
Carbohydrates: 7g
Protein: 14g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 183mg
