Savory > French > Soufflés

Passendale Cheese Soufflé Recipe

Ingredients with Measurements:
- 4 eggs, separated
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 cup whole milk
- 1/2 cup Passendale cheese, grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg

Special equipment needed:
- 6 ramekins
- Electric mixer
- Saucepan
- Whisk
- Mixing bowls

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes, stirring constantly.

3. Gradually add the milk, whisking constantly to prevent lumps. Cook for 5 minutes, or until the mixture thickens.

4. Remove from heat and stir in the Passendale cheese until melted. Add salt, pepper, and nutmeg. Let the mixture cool for 10 minutes.

5. In a mixing bowl, beat the egg whites until stiff peaks form.

6. In another mixing bowl, beat the egg yolks until pale and thick.

7. Gradually add the cheese mixture to the egg yolks, whisking constantly.

8. Gently fold in the egg whites until no white streaks remain.

9. Grease the ramekins with butter and dust with flour. Fill each ramekin with the soufflé mixture.

10. Bake for 20-25 minutes, or until the soufflés are puffed and golden brown.


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

Nutritional information:
Calories per serving: 240
Fat: 18g
Carbohydrates: 9g
Protein: 10g

Substitutions for ingredients:
- Passendale cheese can be substituted with any other semi-hard cheese, such as Gouda or Cheddar.

Variations:
- Add chopped herbs, such as parsley or chives, to the soufflé mixture for added flavor.
- Substitute whole milk with cream for a richer soufflé.
- Add cooked bacon or ham to the soufflé mixture for a savory twist.

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 soufflé mixture to prevent it from deflating.
- Serve immediately after baking for the best texture.

Storage instructions:
- Passendale Cheese Soufflé is best served fresh out of the oven. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat the soufflé, preheat the oven to 350°F (180°C). Place the soufflé in a baking dish and bake for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the Passendale Cheese Soufflé in the ramekins for a rustic presentation.
- Top with chopped herbs or a sprinkle of paprika for added color and flavor.

Garnishes:
- Garnish with a sprig of fresh herbs, such as thyme or rosemary.

Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.

Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and parsnips
- Grilled asparagus

Troubleshooting advice:
- If the soufflé deflates, it may be due to overmixing or underbaking. Ensure that the egg whites are beaten until stiff peaks form and that the soufflé is baked until puffed and golden brown.

Food safety advice:
- Ensure that the eggs are fresh and properly stored to prevent foodborne illness.

Food history:
- Passendale cheese is a semi-hard cheese that originated in Belgium. It has a mild, nutty flavor and is often used in traditional Belgian dishes.

Flavor profiles:
- Passendale Cheese Soufflé has a rich, creamy flavor with a hint of nuttiness from the Passendale cheese.

Serving suggestions:
- Serve Passendale Cheese Soufflé as a main course for a cozy dinner party or special occasion.

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Region: Belgian

Taste: Creamy, Cheesy, Savory, Nutty, Rich