Cheese Souffles
By: Anonymous
Published: Thursday, February 11, 2010 - 1:19pm

Ingredients




4 Eggs, separated
50 mls Dry white wine
Salt and freshly ground black pepper
100 grams Parmesan cheese, freshly grated
200 mls Double cream
100 grams Gruyere cheese
Snipped chives

Preparation

1 Fondue: In a small pan bring the cream to a boil, remove from the heat, stir in the gruyere until melted and smooth. Pour into 4 shallow oven-proof dishes, about 5 inches across the base. 2 Souffles: Bring a large pan half full of water to the boil, turn the heat down to a simmer. Put the egg yolks and wine into a large heatproof bowl. Set the bowl over the gently simmering water (bain marie). 3 Whisk the mixture until it is stiff and leaves a trail. Remove the bowl from the pan. Whisk the egg whites until stiff and shiny. Fold the whites into the yolk mixture, season with salt and pepper. Using 2 spoons, shape the mixture into quenelles. Float 3 on the fondue of each dish. Sprinkle each quenelle with parmesan cheese. Bake in a pre-heated oven at 160C for 10 minutes or until the souffles are puffed and golden brown. 4 Sprinkle with snipped chives. Serve immediately with a little remaining parmesan cheese, separately if you wish.