Cheese Souffles
- 4 eggs separated
- 3 3/8 tablespoons dry white wine
- salt
- freshly ground black pepper
- 1 cup Parmesan cheese freshly grated
- 7/8 cup double cream
- 15/16 cup gruyere cheese
- chives Snipped
- Fondue: In a small pan bring the cream to a boil, remove from the heat, stir in the gruyere until melted and smooth. Pour into 4 shallow oven-proof dishes, about 5 inches across the base.
- Souffles: Bring a large pan half full of water to the boil, turn the heat down to a simmer. Put the egg yolks and wine into a large heatproof bowl. Set the bowl over the gently simmering water (bain marie).
- Whisk the mixture until it is stiff and leaves a trail. Remove the bowl from the pan. Whisk the egg whites until stiff and shiny. Fold the whites into the yolk mixture, season with salt and pepper. Using 2 spoons, shape the mixture into quenelles. Float 3 on the fondue of each dish. Sprinkle each quenelle with parmesan cheese. Bake in a pre-heated oven at 160C for 10 minutes or until the souffles are puffed and golden brown.
- Sprinkle with snipped chives. Serve immediately with a little remaining parmesan cheese, separately if you wish.
eggs, white wine, salt, freshly ground black pepper, parmesan cheese, double cream, gruyere cheese, chives
Taken from www.yummly.com/recipe/Cheese-Souffles-1650681 (may not work)