4 TB sp unsalted butter
6 TB sp flour
1 cup grated Parm Cheese
1 large Shallot finely chopped
1.5 cups Guinness Draught
2 TB sp chopped fresh Rosemary
2 TB sp chopped frech Thyme
Generous pinch of Nutmeg
Pinch Cayenne pepper
1 cup grated Guinness Cheddar Cheese
Salt and Pepper
6 Large egg yokes
8 Large egg whites (room temp)
Pinch Crean of Tarter
Bottle of Raspberry Framboise
1 loaf Focaccia bread
1/4 cup Virgin Olive Oil
Dip the bread in the Olive Oil and say Mmmmmmmmm
Take a sip of Framboise
Repeat as necessary.
Ok....Now we can start.
8 egg whites and a pinch of Cream of Tarter.
If you use a copper bowl you don't need the cream of tarter
(Please note eggs need to be at room temp.)
I put a parchment border around the Souffl'e dish and rubbed the dish and paper with butter and sprinkled grated Parm in and then put it in the freezer for 15 minutes
No really... in the freezer I'm not joking.
It hardens the butter and keeps the parm in place when you add the mixture.
Sautee the Shallot in butter for 3 or 4 minutes
then add 6 tablespoons of flour (sprinkle don't dump)
Add your Guinness and the rosemary and Thyme
A pinch of nutmeg
a pinch of cayenne pepper
A little black pepper
(no salt)
cook for another 3 or 4 min on med heat
Add your cheeses and keep cooking till the cheese has melted
(good time to turn on the mixer and get the egg whites started to stiff peaks)
Take one third of the egg whites (stiff peaks) and gently fold into the mixture, then fold the second third and then fold the rest.
FOLD means gently roll a wide rubber spalula over and turn the bowl and fold again. DO NOT STIR OR YOU WILL KNOCK THE AIR OUT.
When you are done folding (take your time) gently ladle or pour the mixture into the Souffl'e dish
Preheat the oven to 400
bake for 15 minutes
Turn the oven down to 375
Bake another 15-25 min or untill firm
While this ia baking no running or jumping in the kitchen.
It will fall, you won't like it.
This picture was taken just as I pulled it from the oven.
