Today we started our long journey into into the art of mastering Souffles. We bought ramequins (don't you love that word, ramekin in English) at Carrefour and cooked the most straightforward recipe we could find, the Goat Cheese Soufflé from the Gourmet Cookbook.
Cooking any meal is an act that falls somewhere in the art-science spectrum. Even though there is plenty of science involved, making a Souffle is mostly a craft of alchemy and hope. Let's get the basics first. You make a roux with butter and flour and then milk. You only need a 1/4 cup flour + cup of milk for 8 servings. You mix it with egg yolks and your favorite ingredients (in our case goat's cheese and thyme). You beat the egg whites, and then fold them into the mixture. Put everything into the buttered ramequins and pop into the oven for 20 minutes at 400F, which I figured is about 200C. And that's it.
Below is a picture of the soufflé about to go into the oven.
And this is how they look after 20 minutes.
Ingredients for serving 8.
- 2 tbsp butter
- 1/4 cup flour
- 1 cup milk
- 4 large eggs, (or 6-8 small eggs)
- 1 cup Goat cheese
- thyme, salt, pepper, etc.
- Luck
The verdict. Good first attempt. We found that even though the crust looks great in these pictures, was a bit too overcooked. Flavor was fine, but the goat cheese was not powerful enough so the soufflés were on the bland side.
No comments:
Post a Comment