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CHIVE, CHILI + CHEESE SOUFFLE
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Castello Moments and this post is a collaboration between the blogger and Arla Foods USA.
The lovely people of Castello and Honest Cooking Magazine asked if I could be a part of their new campaign. I of course agreed. I snapped and edited shots with my iphone 5.
Please enjoy this recipe for souffle. I promise you will feel like a accomplished cook presenting this stunner. Light and airy perfect for a summer dinner.
Serves 2
1 ½ T butter2 T flour
½ cup milk
1 cup grated Castello Hirten cheese
1 chili, sliced fine
½ bunch chopped chives
3 egg yolks
5 egg whites
pinch tartar
pinch sea salt
-Heat oven to 400 degrees. Prepare the souffle molds by buttering them and dusting ever so slightly with flour or grated cheese. Tie a collar that extends 3 inches past the mold, butter inside of collar.
-Melt butter, add flour, stir cooking a bit, whisk in milk slowly, allow to come to a gentle boil.
-Lower heat add the cheese, chili and chives.
-Turn off heat and add yolks, incorporate well, cool.
-Whisk the yolks with cream of tartar till stiff peaks. Add half of the whites to the custard, fold and incorporate well. Carefully fold in the remaining whites.
-Bake for 15 minutes, then reduce heat to 375 degrees and bake an additional 15 minutes.
Win a Private Cheese Tasting in your own home - enter by clicking on this link.
Castello Moments and this post is a collaboration between the blogger and Arla Foods USA.
