Ingredients with Measurements:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 4 large eggs, separated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup grated Durrus cheese
- 1/4 cup chopped fresh chives
Special equipment needed:
- 6 (6-ounce) ramekins
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Butter the ramekins and dust them with flour.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, stirring constantly.
3. Gradually whisk in the milk and cook until the mixture thickens, about 5 minutes. Remove from heat and let cool for 5 minutes.
4. In a large bowl, beat the egg yolks until pale and thick. Gradually whisk in the milk mixture, salt, black pepper, and cayenne pepper.
5. Stir in the grated Durrus cheese and chopped chives.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture until just combined.
8. Divide the mixture evenly among the prepared ramekins.
9. Bake for 20-25 minutes, or until the soufflés are puffed and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 225
Fat: 16g
Carbohydrates: 8g
Protein: 12g
Sodium: 375mg
Sugar: 3g
Substitutions for ingredients:
- Durrus cheese can be substituted with any semi-soft cheese, such as Gruyere or Fontina.
- Chives can be substituted with scallions or parsley.
Variations:
- Add cooked bacon or ham for a heartier soufflé.
- Substitute the cheese and herbs with other flavor combinations, such as goat cheese and thyme or blue cheese and rosemary.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form to ensure a light and fluffy soufflé.
- Do not overmix the egg whites into the cheese mixture, as this can cause the soufflé to deflate.
- Serve immediately after baking, as soufflés tend to deflate quickly.
Storage instructions:
Soufflés are best served immediately after baking and do not store well.
Reheating instructions:
Soufflés are not recommended for reheating.
Presentation ideas:
Serve the soufflés on individual plates with a side salad or roasted vegetables.
Garnishes:
Garnish with additional chopped chives or a sprinkle of paprika.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soufflés do not rise, make sure the egg whites are beaten until stiff peaks form and that they are gently folded into the cheese mixture.
- If the soufflés deflate quickly, make sure to serve immediately after baking.
Food safety advice:
Make sure to cook the soufflés to an internal temperature of 160°F (71°C) to ensure they are safe to eat.
Food history:
Soufflés originated in France in the early 18th century and were traditionally served as a dessert. They later became popular as a savory dish in the 19th century.
Flavor profiles:
The Durrus cheese and chive soufflé is rich and creamy with a subtle onion flavor from the chives.
Serving suggestions:
Serve the soufflés as a main course for a brunch or lunch, or as a side dish for a dinner party.
Related Categories
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Region: Irish
Taste: Savory, Creamy, Tangy, Cheesy, Herbaceous