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Ingredients
1 tablespoon flour
35 gm butter
1 cup milk (warmed)
60 gm finely grated parmesan cheese
4 large eggs (yolks & whites separated)
Salt and freshly ground pepper
Finely chopped parsley
Method
Prepare the basic mixture by stirring one generous tablespoon of
flour into 35gm butter melted in a heavy saucepan. Gradually
add 1cup of warmed milk, stirring until your mixture is quite
smooth. Let this sauce cook very gently and slowly, stirring
frequently. Now stir in the finely grated parmesan cheese (or if
you prefer, Cheddar and Gruyère) and then the very thoroughly
beaten yolks of four large eggs. Remove the mixture from the fire
and continue stirring for a few seconds. Now add a seasoning of
salt (always to be added after the cheese) and quite a generous
amount of freshly ground pepper, plus the chopped parsley.This
basic mixture can be made well in advance.
when the time comes to make the souffle, preheat the oven to
200°
C
/400°
F
. Butter your souffle dish (the size is important).
whisk the whites of the eggs in a large, scrupulously dry and
clean bowl, until they stand in peaks on the whisk and look very
creamy. Tip half the beaten whites on top of the basic mixture,
cutting it into the mixture with a palette knife, slowly rotating
the bowl with your left hand, lifting rather than stirring the
whole mass. Add the remainder of the whites in the same way.
All this should take only a few seconds and as you pour the
whole mixture, without delay, into the dish, it should look very
bubbly and spongy. (if the whites have been over-beaten or
rammed into the main mixture with a heavy hand, it will
already begin to look flat.) Put it instantly into the oven.
As to timing, it depends so much upon the size and type of
both the oven and the dish that it is misleading to give precise
details. i can only say, as a general guide, that in the oven of a
domestic gas cooker, this souffle is perfectly cooked at
200°
C
/400°
F
in 15 to 25 minutes.
Note: Butter the inside of your soufflé dish lightly all over before
pouring in the mixture for baking.
Ingredients
For the Crust – 10/12 Digestive biscuits
2 tablespoons butter
For the Filling – 1 cup milk
½ cup condensed milk
1 tablespoon cornflour
25 gm gelatine
100 gm cottage cheese
250 gm hung yogurt
½ cup sugar
Juice of 1 lime
6/7 strawberries chopped and 2/3 for garnishing
Most importantly – 150/200 gm of Philadelphia Cream Cheese.
Note:
i have also tried our very own indian Cheese
Spreads (Plain) in place of Philadelphia Cream Cheese
and the result was quite good.
Cheese Souffle
Strawberry Cheesecake
Preparation Time – 45 minutes (approximately)
Method
Crush the biscuits to a coarse powder and mix it in a bowl
with the melted butter. Put this mixture in an 8” loose
bottomed ring mould. Press the mixture lightly into the
mould and place it in the refrigerator to set.
Heat the milk in a pan, add the condensed milk and mix.
Dissolve the cornflour in a little milk and mix it with the hot
milk, stirring continuously till the mixture thickens. Let it cool.
Soak the gelatine in a little water for some time and then
heat it over the fire so that the gelatine dissolves. (You can
add a little more water at this time if required.)
in a blender, add all the ingredients for the filling except the
gelatine and strawberries. Blend gently but thoroughly. Once
done, mix in the gelatine and then add the chopped
strawberries. Pour this mixture into the prepared tin.
Refrigerate for 3 to 4 hours, the first hour being in the freezer
section.Take the cake out of the mould by pushing it up from
the bottom. Decorate with the remaining strawberries.
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