Ingredients with Measurements:
- 50g butter
- 50g plain flour
- 250ml milk
- 4 eggs, separated
- 100g Knockdrinna Meadow Sheep's Cheese, grated
- Salt and pepper to taste
Special equipment needed:
- 4 ramekins
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. Melt the butter in a saucepan over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly until the mixture thickens.
5. Remove from heat and let cool for a few minutes.
6. Beat the egg yolks and add them to the mixture, along with the grated Knockdrinna Meadow Sheep's Cheese. Mix well.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the cheese mixture.
9. Divide the mixture evenly between the ramekins.
10. Bake for 15-20 minutes, or until the soufflés are puffed and golden brown.
11. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
5. Temperature:
180°C
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 290
- Fat: 21g
- Carbohydrates: 11g
- Protein: 13g
Substitutions for ingredients:
- Regular cow's milk can be used instead of sheep's milk.
- Any type of grated cheese can be used instead of Knockdrinna Meadow Sheep's Cheese.
Variations:
- Add chopped herbs, such as thyme or chives, to the cheese mixture for extra flavor.
- Substitute the cheese with cooked and crumbled bacon for a savory twist.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form, otherwise the soufflés won't rise properly.
- Serve the soufflés immediately, as they will start to deflate after a few minutes.
Storage instructions:
The soufflés are best served immediately, but can be stored in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soufflés in the oven at 180°C for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the soufflés on a plate with a side salad and a drizzle of balsamic glaze.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the soufflés don't rise properly, make sure the egg whites are beaten until stiff peaks form and that the oven is at the correct temperature.
Food safety advice:
Make sure to cook the soufflés thoroughly before serving.
Food history:
Soufflés originated in France in the early 18th century and became popular in the 19th century.
Flavor profiles:
The Knockdrinna Meadow Sheep's Cheese adds a creamy and slightly tangy flavor to the soufflés.
Serving suggestions:
Serve as a light lunch or dinner with a side salad.
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Region: Irish