Saturday, February 6, 2010

4-Cheese Souffle

This is not a vanilla nor a flavoring dish but it is an amazing one to impress your loved one for Valentine's breakfast. The countdown has started people... 8 more days, sharpen your knives and get ready for a blast!

Four-Cheese Souffle


- 1 tbs butter
- 1 tbs flour
6 oz milk
Cayenne pepper to taste (about 1/16 tsp)
Nutmeg to taste (about 1/16 tsp)
2 + 1 egg yolks (separated)
3 egg whites
Salt and pepper to taste
Non stick oil

Cheese Filling
½ cup romano cheese
½ cup feta cheese
½ cup ricotta cheese
½ cup cream cheese
½ sprig rosemary
1 sprig thyme
1 egg yolk (from above)


Spray ramekins and preheat the oven at 375 F.

In a small bowl mix cheese filling ingredients and set aside.

In a small saucepan, melt butter and add flour. Stir together and add milk little by little until it forms a thick sauce. Add cayenne, nutmeg, salt, and pepper. Add 2 egg yolks and incorporate them in the sauce. Remove from heat. These steps need to be done quickly or the sauce will become sticky. Add about 1 oz milk if this happens.

In a medium bowl, whip egg whites until they form hard peaks. Do not over whip.

Fold in the whipped egg whites into your soufflé mixture until light and fluffy. Make the layers in your ramekin in this order:
2 tablespoons soufflé batter
2 tablespoon cheese filling
1 ½ tablespoons soufflé batter

Immediately (Whipped egg whites weaken very quickly) put them in the oven to bake until golden brown. Do not open the oven until they are done.
Remove from oven and serve right away. Enjoy your Valentine’s breakfast!

Pair it with your favorite natural tea sweetened with one of All Natural Sugar-Free Syrups...

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