Shallot Souffle
So, this was incredibly tasty and just as light and fluffy as promised. Follow the instructions exactly, and the whole thing will be beautiful!
4 egg yolks
4 egg whites
1 TBS butter, softened
2 TBS finely shredded parmesan cheese
1/4 c. finely diced shallots
1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp salt
2 dashes bottled hot pepper sauce
1 c. milk
1 c. shredded cheddar cheese (4 oz)
1. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Spread the 1 TBS butter over bottom and up sides of a 1 1/2 qt souffle dish. Sprinkle the inside of dish with Parmesan cheese, turning dish to coat; set aside.
2. Preheat oven to 325 degrees F. In medium saucepan, cook shallots over medium heat in the 1/4 cup butter until tender but not brown; stir in flour, salt and hot pepper sauce. Add milk all at once; cook and stir until thickened and bubbly. Remove from heat. Stir in cheddar cheese until melted.
3. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Slowly add cheese mixture, stirring constantly; set aside.
4. Thoroughly wash beaters or use a new set. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold about 1 cup of the beaten egg whites into the cheese mixture. Fold cheese mixture into remaining egg whites. Bake for 65 minutes or until a knife inserted just off center comes out clean. Serve immediately. Makes 6 servings.