{"id":2997,"date":"2024-06-02T10:55:08","date_gmt":"2024-06-02T10:55:08","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2997"},"modified":"2024-06-02T10:55:08","modified_gmt":"2024-06-02T10:55:08","slug":"comte-cheese-souffle","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/comte-cheese-souffle\/","title":{"rendered":"Comt\u00e9 Cheese Souffl\u00e9"},"content":{"rendered":"<p class=\"p1\"><em><strong><span class=\"s1\">Serves 4-6 as a starter:<\/span><\/strong><\/em><\/p>\n<p class=\"p1\"><em><strong><span class=\"s1\">Ingredients:<\/span><\/strong><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">25 g of plain flour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">25 g of butter, plus some more for greasing the baking dish<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">220 ml of whole milk, at room temperature or warmed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">80 g of young Comt\u00e9 cheese, grated plus 5-10 g to finish the dish<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4 eggs (3 if large )<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/2 of a teaspoon of Dijon mustard<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">sea salt to taste <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">white pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a small handful of chopped chives to garnish <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a handful of breadcrumbs <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Grease thoroughly an oval baking dish (about 20 cm in length) with some butter and coat with the breadcrumbs (shaking out the excess).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 180 C fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Melt the butter in a small saucepan on a medium heat, add the flour, whisk and cook for a couple of minutes, until lightly golden in colour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Lower the heat and pour in a little bit of milk, whisk well. Carry on adding the milk, little by little to avoid any lumps, whisking or stirring all the while. Once the mixture turns smooth add the mustard and grated cheese. Continue cooking for further 4-5 minutes seasoning with the salt and pepper to your liking (it shouldn&#8217;t be too mild though).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Remove from the heat to cool down a little. Separate the eggs and add the egg yolks to the souffl\u00e9 base, one by one, stirring the sauce all the time until silky smooth.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a separate clean bowl whisk the egg whites until they form firm peaks.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer the warm souffl\u00e9 base to a large bowl and whisk in a third of the egg whites. Then carefully fold in the remaining egg whites with a spatula, trying to minimise the loss of volume and lightness.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the mixture into the prepared dish. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for 20 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Open the oven and quickly sprinkle the top with the extra grated cheese, bake for a further 5 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sprinkle the souffl\u00e9 with the chives and serve immediately placing the dish in the middle of the table so everyone can help themselves.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4-6 as a starter: Ingredients: 25 g of plain flour 25 g of butter, plus some more for greasing the baking dish 220 ml of whole milk, at room temperature or warmed 80 g of young Comt\u00e9 cheese, grated plus 5-10 g to finish the dish 4 eggs (3 if large ) 1\/2 of &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/comte-cheese-souffle\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Comt\u00e9 Cheese Souffl\u00e9&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2999,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[429,430],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2997"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2997"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2997\/revisions"}],"predecessor-version":[{"id":3001,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2997\/revisions\/3001"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2999"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}