Cheese and ham soufflé
6 servings
46 minutes
Cheese and ham soufflé is a refined dish of Mediterranean cuisine that captivates with its lightness and tenderness. Its roots trace back to French culinary traditions, where soufflé became a symbol of lightness and mastery in cooking. A thick cheese sauce enriched with the flavors of cheddar, mustard, and nutmeg combines with ham to add savory notes to the dish. Whipped egg whites create an astonishing lightness, while the aromatic soufflé baked to a golden crust becomes the perfect complement to a festive or cozy family dinner. It is served immediately after preparation, accompanied by fresh herbs or a glass of white wine that highlights its exquisite taste. This dish is an art of culinary balance between the richness of cheese and the tenderness of texture.
1
Melt 2 tablespoons of butter over medium heat. Add shallots and cook for 1-2 minutes. Stir in flour and mix well to avoid lumps. Gradually add milk while whisking continuously. Bring the sauce to a boil, stirring until thickened, about 5 minutes. Remove from heat, add shredded cheddar, mustard powder, pepper, nutmeg, egg yolks, salt, and pepper. Return to medium heat for a maximum of 3-4 minutes.
- Butter: 45 g
- Shallot: 1 piece
- Wheat flour: 2 tablespoons
- Milk: 300 ml
- Mustard powder: 0.5 teaspoon
- White cheddar cheese: 100 g
- Cayenne pepper: pinch
- Ground nutmeg: pinch
- Egg yolk: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Transfer the cheese mixture to a large bowl, add the ham and green onions, and chill for 30 minutes.
- Ham: 100 g
- Spring onion: 1 bunch
3
Preheat the oven to 180 degrees. Grease six souffle molds with the remaining butter. Sprinkle the bottoms and sides of the molds with parmesan, shaking off the excess.
- Butter: 45 g
- Grated Parmesan cheese: 30 g
4
In a large bowl, beat the egg whites. In 3 stages, add the beaten whites to the chilled cheese mixture to aerate the batter.
- Egg white: 6 pieces
5
Carefully place the dough in the prepared molds and send to the oven for about 30 minutes. Serve immediately.
