recipes:mains:cheese_soufle
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| recipes:mains:cheese_soufle [2010/07/07 22:59] – lilliancartagena | recipes:mains:cheese_soufle [2010/07/08 01:06] (current) – old revision restored christian | ||
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| ====== Cheese Souflé ====== | ====== Cheese Souflé ====== | ||
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| This is a Raymond Blanc recipe - thank you! | This is a Raymond Blanc recipe - thank you! | ||
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| - Meanwhile, for the sauce, bring the cream to the boil in a pan and add the cheese, mustard, cayenne pepper and kirsch (if using), stirring continually until the cheese has melted. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Keep warm. | - Meanwhile, for the sauce, bring the cream to the boil in a pan and add the cheese, mustard, cayenne pepper and kirsch (if using), stirring continually until the cheese has melted. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Keep warm. | ||
| - To serve, place the soufflé, in its dish, into the centre of the table. Cut a cross in the centre of the soufflé and pour in some of the cream sauce. Let your family and friends help themselves. | - To serve, place the soufflé, in its dish, into the centre of the table. Cut a cross in the centre of the soufflé and pour in some of the cream sauce. Let your family and friends help themselves. | ||
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| - | Click this for more info.[[http:// | ||
recipes/mains/cheese_soufle.txt · Last modified: 2010/07/08 01:06 by christian