CHEESE SOUFFLE

 

CHEESE SOUFFLE

 

I LOVE TO SERVE THIS RECIPE WITH SALAD – VERY LIGHT YET FULLFILLING!  SEE HOW I MAKE MY VINAIGRETTES IN THE UPCOMING POST TO COMPLIMENT YOUR SOUFFLE.

 

Active time: 25 min; Cooking time: 50 min

Serving: 4

 

1 ¾ oz unsalted butter + more for baking dish

1 3/8 oz of flour

1 and 2/3 cup of milk

5 large eggs (4 egg yolks and 5 whites)

6 oz shredded Swiss cheese

Pinch of nutmeg

Salt and pepper

 

Preheat oven to 430 F (conventional heat)

Brush generously a porcelain soufflé dish with butter and be sure not to touch the inside of the dish after doing so, otherwise the soufflé wouldn’t rise!

In a large saucepan, melt the butter over medium heat and add the flour (it’s called a roux), whisk vigorously and add the milk little by little, cook until good consistency without stopping whisking.

Add the shredded cheese, the nutmeg, salt and pepper to taste. Let the preparation cool down.

Add the 4 egg yolks when cool and whisk until smooth.

Place the 5 egg whites in a bowl of an electric mixer, add a pinch of salt and beat on high speed until stiff peaks form.

Add the egg whites to the preparation with a spatula and whisk gently.

Pour the mix in the soufflé dish and bake for about 40 min or until golden brown on top. Don’t open the oven door during cooking!
Serve with a spring mix salad (see my vinaigrettes’ recipes).

Bon Appetit!

FRENCH CHOCOLATE LAVA CAKE

 

TOUT CHAUD!

TRES COULANT!

 

FRENCH CHOCOLATE LAVA CAKE AVEC WHITE CHOCOLATE COCONUT HEART AND TOASTED COCONUT

 

THE MOLTEN CENTER OF THE CAKE MAKES THE MAGIC OF THIS RECIPE!  YOU’LL BE ABLE TO SEE THE CONSISTENCY COMING OUT OF THE OVEN AS YOU BECOME MORE EXPERIENCED INSURING SUCCESS!

 

 Active time: 20 min; Cooking time: 10 min

6 servings

 

7 oz dark chocolate (70 % cocoa)

3.5 oz salted butter + 1 tbsp for ramekins

4 ¼ oz of sugar

5 large eggs

2 tbsp flour + more for the ramekins

6 white chocolate coconut squares

Confectioners’ sugar for dusting

3.5 oz sweetened coconut flakes

6 scoops of coconut/pineapple ice cream

 

Preheat oven to 450 F (conventional heat)

Butter 6 ramekins and dust them with flour

Bring 3 cups of water to a boil in a 2 ½ qt sauce pan and place a medium bowl on top, then reduce the heat to simmer. Place the dark chocolate broken into squares into the bowl, add the butter and melt them together.

In a large bowl, whisk together the sugar and the 5 eggs, add the melted chocolate and butter and whisk until smooth, add the flour while whisking.

Pour the preparation evenly into the 6 ramekins and place 1 square of the white chocolate coconut in the center of each ramekin.

Bake for about 10 minutes. The cakes need to have a liquid consistency in the middle.

Meanwhile, add the coconut to a small frying pan and toast it for a few minutes, until golden brown.

Set the ramekins into a cooling rack. With a round knife, make a circle between the cake and the ramekin to be sure that the cake won’t stick. Take each ramekin and put them upside down over serving plates. Tap each top of the ramekins with the same knife to turn out the cakes.

Dust each cake with confectioners’ sugar, add a scoop of ice cream to each plate and sprinkle with the toasted coconut.  The cakes need to be served hot!

And voila!  Bon Appetit!

A bientot!

 

 

« Newer Entries  
  Older Entries »