Cheese Fondue Recipe
(serves 4)
|
|
Ingredients:
250 ml
1
1
1/2
1
4
30 g
1 tbsp
30 g/ 1/4 cup
1/2 tsp
4
125 g |
milk
slice of onion
small carrot, sliced
celery stalk, slice
bay leaf
peppercorns
salted butter, plus extra for greasing
Parmesan cheese, finely grated
plain flour
Dijon mustard
large eggs, separated, plus 2 extra egg whites
Cheddar cheese, finely grated
Salt and black pepper |
|
|
Method:
-
Put the milk,
onion, carrot, celery, bay leaf and peppercorns
in a small saucepan and bring them slowly to the
boil. Remove from the heat, cover and set aside
to infuse for around 30 minutes. Strain and
reserve milk.
-
Brush a 1.5 liter
souffle dish all over with melted butter, taking
it right up to the top, and sprinkle the
Parmesan cheese over the base and sides of the
dish.
-
Preheat the oven
to 180 oC. Melt the butter in a saucepan over a
medium heat, stir in the flour and cook gently
for a minutes or two, stirring continuously. Add
in milk and bring the sauce slowly to the boil,
stir until thickens, then lower the heat, stir
and simmer around 3 minutes.
-
Remove the pan
from heat and allow to cool slightly. Beat the
mustard, egg yolks, Cheddar cheese and salt and
pepper into the sauce, reserving a tablespoon of
the cheese.
-
In a large bowl,
whisk the egg whites until they form stiff
peaks. Fold 2 tablespoons of the whisked egg
whites into the cheese sauce, then carefully
fold in the remaining whisked egg whites, don't
overmix and no visible flecks of egg white.
-
Gently pour the
souffle mixture into the prepare dish.
-
Sprinkle the
reserved cheese over the top of the souffle and
bake for 30 minutes, until the souffle is well
risen, golden brown and just firm to touch.
-
Serve immediately.
|
|
PREPARATION
TIME:
1 hour, plus 30 minutes for infusing the milk
COOKING TIME: 30 minutes |
|
|
