Cheese Souffle
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: French
Key Ingredients:
Ricotta cheese
Cream cheese
Egg whites
Sugar
Orange rind and orange juice
About Cheese Souffle
Table of Contents
This is a sweet soufflé
made with cheese – rich and delicious
- Processed cheese, grated 8 tbsps
- Eggs 4
- Soft butter 1½ tbsps + to grease
- Refined flour (maida) 1½ tbsps
Step 1. Preheat oven to 180º C. Grease 4 ramekin moulds with butter.
Step 2. Break the eggs, separate the yolks from the whites and put them in 2 separate bowls.
Read MoreIngredients
- Processed cheese, grated 8 tbsps
- Eggs 4
- Soft butter 1½ tbsps + to grease
- Refined flour (maida) 1½ tbsps
- Milk 1½ (300 ml) cups
- Salt to taste
- Black pepper powder to taste
How to Make Cheese Souffle (Stepwise Photos)
Method
- Preheat oven to 180º C. Grease 4 ramekin moulds with butter.
- Break the eggs, separate the yolks from the whites and put them in 2 separate bowls.
- Heat butter in a small non-stick pan, add refined flour and saute till the mixture begins to change colour.
- Add milk gradually and mix well and ensure there are no lumps. Add cheese and mix till cheese melts.
- Transfer the sauce into a bowl and set aside to cool.
- Beat the egg whites with a hand blender till stiff.
- Add the yolks to the cheese mixture and mix well.
- Add the egg whites and mix gently. Add salt and pepper and mix gently.
- Pour this mixture into the buttered ramekin moulds and tap them gently. Keep the moulds in the preheated oven and bake for 10 minutes.
- Serve Hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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