STILTON SOUFFLé
Steps:
- Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
- Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
- In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
- In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 13 grams, Sodium 452 milligrams, Sugar 3 grams, TransFat 0 grams
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Jahanzeb Nazir
[email protected]I'm allergic to cheese, so I'm wondering if there's a way to make this soufflé without Stilton.
Games Chaleng
[email protected]I'm not sure if I'm brave enough to try making a soufflé, but this recipe makes it look doable.
Michael Jetski
[email protected]I can't wait to try this recipe. It looks so good!
Reem Jamal
[email protected]This recipe is a keeper! I'll definitely be making this soufflé again.
shourov gokul
[email protected]I'm not usually a fan of soufflés, but this one changed my mind. It was absolutely delicious.
Kat Cabe
[email protected]This soufflé is so light and airy, it's like eating a cloud.
Sylvia Were
[email protected]I love how cheesy and flavorful this soufflé is. It's the perfect comfort food for a cold night.
Ibrahim mode Dange
[email protected]This was my first time making a soufflé, and I was really happy with the results. It was easier than I thought it would be, and it turned out beautifully.
Free Fire with Bangladesh
[email protected]I've made this soufflé several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Zohoor Nazari
[email protected]This soufflé was a hit! It was light and fluffy, with a rich and creamy Stilton flavor. I served it as a main course with a simple salad, and it was perfect.