Cheese soufflé is an airy, fragrant dish with a slightly ruddy cap, with a very delicate texture. Serving cheese soufflé only hot and immediately after preparation. It will settle right in front of your eyes when you pull it out of the oven.

They say the chef has 90 seconds to serve and serve the cheese soufflé after cooking. After 90 seconds, it starts to drop sharply, although it remains hot. Therefore, your guests should already be sitting at the table and looking forward to serving the soufflé if they want to see it in all its airy beauty.

It is very interesting to experiment by adding to the cheese soufflé different types cheese of your choice. You can choose Dorblu, Parmesan, Mozzarella or add a mixture of 2-3 cheeses - it will also be interesting.

Cheese soufflé can be served as an independent hot appetizer or as a side dish to a meat dish. It's also great for breakfast. In this case, serve it with toast and a light vegetable salad.

Another simple and original cheese dish is cheese soufflé. Souffle came to us from French cuisine and is becoming a favorite dish for many. Souffle is prepared from a variety of products: meat, fish, vegetables, etc. I suggest cooking easy recipe cheese soufflé, perfect for breakfast.

Ingredients.

Cheese grate on a fine grater.

Separate the whites from the yolks and refrigerate. Combine the yolks with milk and flour, add a little salt. Mix everything thoroughly. Turn on the oven and heat up to 180 degrees.

Add the grated cheese to the mixture and mix again.

Whip egg whites into firm foam. Cold proteins beat better and faster, for this they had to be cooled.

Add egg whites to cheese mixture, mix very gently.

Grease the soufflé baking dish with butter, if desired, sprinkle with breadcrumbs. Soufflé can be baked in a large form or portion molds.

Pour the cheese mixture into the mold.

Bake cheese soufflé in the oven at 180 degrees for 25-30 minutes.

Serve the finished souffle immediately to the table. Bon Appetit!

Like any other soufflé, cheese soufflé is no less capricious. The basis is cheese and whipped proteins, which will raise the cheese mass, and how you whip the proteins will determine how well the soufflé rises in the oven.

Important: in order to preserve airiness as much as possible, do not open the oven door during baking. Yes, the finished soufflé, taken out of the oven, will gradually settle down - this is due to the temperature difference. But if you open the door ahead of time, the souffle will not rise at all and will turn out to be knocked down and unpleasant, devoid of that delicate texture for which it is so loved.

Cheese soufflé is served like any other, only hot, freshly baked, when it gradually settles right before your eyes, demonstrating real culinary magic. It can be offered both just as an appetizer and as a side dish for a meat or fish dish. And by and large, cheese souffle does not need any addition, because it has a self-sufficient and very bright, expressive character. Especially if you, as described in the recipe, flavor the milk for the cheese base. It can be served as a hot appetizer, or as a side dish to a meat or fish dish.

And one more little trick: to make the soufflé settle more slowly, cook it in ceramic molds that keep heat longer than, for example, metal or silicone ones.

Ingredients

• milk 150 ml
• hard cheese 65 grams
• butter 25 grams
• wheat flour 25 grams
• eggs 2 pieces
• onion 1 small head
• bay leaf 1 piece
• allspice 3-4 peas
• salt to taste

Cooking

Pour milk into a saucepan, add bay leaf, allspice and onion to it. Bring the milk to a boil and leave for 10 minutes to flavor.



Meanwhile, melt the butter in another saucepan. Add flour to butter.



Stir the mixture thoroughly until it becomes lumpy.



Gently fold the flavored milk into the butter-flour mixture, straining it to get rid of the spices. Thoroughly mix the mass with a whisk so that it is without lumps, like preparing bechamel sauce.



Separate the whites from the yolks. Add the yolks to the mixture and mix.



Beat egg whites separately into a strong foam.



Grate the cheese on a fine grater and mix it into the milk mass.


Grease the molds with butter and lay out the cheese dough.

Now gradually add the beaten egg whites to this mixture, mixing them very carefully to keep the dough as airy as possible.





Bake the soufflé at 190 degrees for 25 minutes. During the baking time, the soufflé will rise so much that it will seem to you as if a little more, and it will “run away”.



Serve the finished cheese souffle immediately to the table.

When you want to please your guests delicious dish which at the same time will look like a real work of art, the best appetizer than cheese soufflé can not be found.

Cheese soufflé - recipe

Ingredients:

• eggs - 2 pcs.;
• hard cheese - 100 g;
• milk - 130 ml;
• flour - 4 tbsp. spoons;
• salt and Provence herbs - to taste.

Cooking

Separate the yolks from the whites and beat the latter with salt into a tight foam. Cheese grate on a fine grater. Combine the yolks with Provencal herbs, flour and half a serving of milk. Blend the mixture well until smooth. Then add cheese and the rest of the milk to it, mix everything, then carefully introduce the proteins. Put the dish in the oven heated to 180 degrees and cook for 15-20 minutes.

French cheese soufflé

Soufflé with cheese, prepared according to this recipe, turns out to be more fatty, due to the content of butter and more original, thanks to garlic and nutmeg.

Ingredients:

• hard cheese - 300 g;
• milk - 2 tbsp.;
• butter - 100 g;
• eggs - 5 pcs.;
• flour - ½ tbsp.;
• nutmeg, salt and pepper - to taste;
• garlic - 1 clove.

Cooking

Chop the garlic. Fry flour for butter for a few minutes, and then, little by little, add hot milk into it, stirring constantly so that there are no lumps. Add nutmeg, salt, pepper and garlic to the mixture, bring to a boil and remove from heat.

Separate the yolks from the proteins, cool the latter and beat into a foam. Grate the cheese. Combine the milk-flour mixture with grated cheese and yolks. Mix well, then add egg whites and stir again. Grease the baking molds with oil and sprinkle with flour, spread the soufflé in them and put in the oven.

Cook the dish at 200 degrees for about 15-20 minutes until golden brown. Let cool slightly and serve.