Dave & Linda from Monkeyshines in the Kitchen chose soufflés as the November 2010 Daring Cooks challenge. They gave us free reign with which recipe to use, so while they provided 3 good looking ones, I went with a doubly cheesy recipe adapted from Stephanie Alexander:
Cheese Soufflé (For 2)
2 250-300mL ramekins (1 cup)
2 Tbsp Freshly Grated Parmesan
1 Tbsp flour
1/2 cup milk
1 Tbsp grated gruyere
2 eggs (separated) + 1 egg white
Salt & Pepper
Preheat oven to 200c. (I have a fan forced oven)
Butter the two ramekins well, and coat with half of the grated parmesan. Make sure the coating is consistent over the whole inside of the ramekin, and around the rim. Melt a Tbsp of butter in a small saucepan, cook for a minute or so, add the flour, and stir, cooking over low-moderate heat, for 3-4 minutes. Add the milk slowly, stirring constantly. (I used a whisk to make sure it stayed smooth). Cook until thick and creamy. Remove from heat, add cheeses, mix to combine. Let cool for a little while (Now is the time to whisk the egg whites – you want them to be at the firm peak stage, which means lots of fun if you do not have an electric mixer). Add the yolks, one at a time, to the cheese mixture, incorporating completely between each. Taste, add salt and pepper until it is right for you. Put the finished mixture in a large mixing bowl. Take your whisked egg whites, add about half to the cheese mixture, and fold in until just combined. Repeat with the remainder. Do not over-combine.
Spoon half the mixture into each ramekin, and put them in a hot oven for 20 minutes. Don’t open the door to look at them. They should be risen and deep brown on top after this time, and ready to eat. Eat asap, as they will rapidly sink once out of the oven.
Advice: Don’t stress about soufflé, they hold up to punishment pretty well. Folding the mixtures together is probably the hardest part, that and not peeking at them while they cook.