Irish Cheeses > French Soufflés > Milleens Irish Cheeses

Milleens Cheese and Chive Soufflé Recipe

Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 4 large eggs, separated
- 1/2 cup Milleens cheese, grated
- 1/4 cup chives, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Special equipment needed:
- 4 ramekins
- Electric mixer

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease the ramekins with butter and dust with flour.
3. Melt the butter in a saucepan over medium heat.
4. Add the flour and whisk constantly for 2 minutes until the mixture turns golden brown.
5. Gradually add the milk, whisking constantly until the mixture thickens.
6. Remove from heat and let it cool for 5 minutes.
7. Beat the egg yolks and add them to the saucepan, whisking until well combined.
8. Add the grated Milleens cheese, chives, salt, and black pepper, and stir until the cheese is melted.
9. In a separate bowl, beat the egg whites until stiff peaks form.
10. Gently fold the egg whites into the cheese mixture until well combined.
11. Pour the mixture into the prepared ramekins, filling them 3/4 of the way.
12. Bake for 20-25 minutes until the soufflés are puffed and golden brown.
13. Serve immediately.


Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings

Nutritional information:
Calories: 310
Fat: 23g
Carbohydrates: 11g
Protein: 14g

Substitutions for ingredients:
- Milleens cheese can be substituted with any other soft cheese such as Brie or Camembert.
- Chives can be substituted with scallions or green onions.

Variations:
- Add cooked bacon or ham for a meaty version.
- Substitute chives with other herbs such as parsley or thyme.

Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form to ensure a light and fluffy soufflé.
- Do not open the oven door while the soufflés are cooking to prevent them from deflating.
- Serve immediately as soufflés tend to deflate quickly.

Storage instructions:
Soufflés are best served immediately and do not store well.

Reheating instructions:
Soufflés do not reheat well and are best consumed fresh.

Presentation ideas:
Serve the soufflés on a plate with a side salad and a drizzle of balsamic glaze.

Garnishes:
Garnish with additional 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.
- If the soufflés deflate quickly, serve immediately and avoid opening the oven door while they are cooking.

Food safety advice:
Make sure to cook the soufflés until they are fully cooked and the internal temperature reaches 160°F (71°C).

Food history:
Soufflés originated in France in the early 18th century and were popularized by Marie-Antoine Carême, a French chef and culinary writer.

Flavor profiles:
The Milleens cheese adds a rich and creamy flavor to the soufflé, while the chives add a subtle onion-like flavor.

Serving suggestions:
Serve as an appetizer or as a main course with a side salad or roasted vegetables.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Irish

Taste: Savory, Tangy, Creamy, Cheesy, Herbal, Aromatic