The Daring Cooks #14 Daring to bake... soufflé!

Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

Made it only.... 4 hours ago! I completely forgot about it... I was so excited when I saw what's for this month's challenge, but with all what's going on around me I forgot that it was already the 14th... Well, better late then never. I've used a recipe for a cheese soufflé from one of my cookbooks 'Culinaria France' (which I had marked ages ago...). The result was fantastic - light, fluffy and soooo big :) I was really surprised how well it has risen :)
P.S. I've always wanted to make a souffle - and here I am :D

How to make it...

- 80 g Cantal cheese (I used cheddar, grated)
- 2 tablespoons unsalted butter
- 2 tablespoons plain flour
- 125 ml warm milk
- 3 eggs, separated
- pepper and salt, nutmeg
- butter for greasing

Melt the butter in a small pan. Sprinkle on the flour and whisk well, to prevent lumps from forming. Pour on the milk and continue to whisk until it has combined. Remove from the heat and season with pepper and salt.
Preheat the oven to 180 C. Beat the egg whites with a pinch of salt until very stiff. Add the yolks to the pan and stir. Add the cheese and a little grated nutmeg and stir well.
Carefully fold the egg whites into the mixture until they are evenly distributed. Grease the soufflé dishes, transfer the mixture to the dishes and bake in the oven for 15 minutes. Serve immediately.


Just so you know a little bit more about this month's challenge:

'A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites. Every soufflé is made from two basic components:
1.a French crème pâtissière base/flavoured cream sauce or purée
2.egg whites beaten to a soft peak meringue
The base provides the flavour and the whites provide the "lift". Foods commonly used for the base in a soufflé include jam, fruits, berries, chocolate, banana and lemon (the last three are used for desserts, often with a good deal of sugar). When it comes out of the oven, a soufflé should be puffed up and fluffy, and will generally fall after 5 or 10 minutes (as risen dough does).' - by