Rise to the
Occasion!
May 18 is National
Cheese Souffle Day
Jarlsberg® Cheese
Offers Simple, Gourmet Recipe
Darien, CT - (May,
2018) Jarlsberg® Cheese, the
nationally recognized premium brand of cheese, invites you and your family to
whip up a gourmet meal that is simple, elegant and scrumptious. May 18 is
National Souffle Day – so why not celebrate in style with this incredible,
easy-to-use recipe from Jarlsberg® Cheese?
PERFECT FOR THE WARM SUMMER
EVENINGS
Depending on what ingredients
you use, the Soufflé can be served both as a savory main dish or sweetened as a
dessert. Here we’ve combined this French classic with a tangy lemon vinaigrette
and a fresh tomato and watermelon salad which makes it perfect as an appetizer
or main course, preferably enjoyed outdoors on one of those warm summer
evenings.
Ingredients
JARLSBERG® CHEESE SOUFFLÉ
1 cup milk
2 dried bay leaves
2 shallots, finely chopped
4 small ramekins
Baking paper
1 cup butter
4 tbsp. plain flour
salt
1 pinch cayenne pepper
1 tbsp. Dijon mustard
1 cup grated Jarlsberg®
cheese
5 eggs with the whites and
yolks separated
Jarlsberg® cheese for the
topping
WATER MELON SALAD
watermelon
1 cup tomatoes
1 cup hazelnuts, roasted
1 lime
1 orange
2 cups olive oil
MAKES 4 PORTIONS
TO MAKE THE SOUFFLE
Pre-heat the oven to 400 °F.
In a pan, heat the milk, bay leaves and shallot until boiling. Remove the pan
from the heat and let the contents rest for 20 minutes. Grease the inside of
the ovenproof ramekins.
The soufflé mixture will rise
quite high, so don’t overfill the ramekins. Melt the butter in a pan and stir
in the flour.
Cook, stirring, for 1 min.
Strain the rested milk
mixture, and gradually whisk it into the butter and flour mixture.
Cook over a low heat,
stirring constantly, until the mixture thickens.
Remove from the heat. Stir in
mustard, salt, cayenne pepper and grated Jarlsberg® cheese. Then stir the egg
yolks into the mixture. Whisk the egg whites until stiff and gently fold them
into the mixture, a little at a time. Divide the mixture between the greased
ramekins.
Sprinkle a little extra
Jarlsberg® cheese on top, if desired. Bake on the bottom shelf of the oven for
20-25 minutes until the soufflés are golden and well risen. They should be
slightly soft in the middle. Slice the tomatoes and melon.
Make the vinaigrette by
whisking the juice of the lime and the orange together with the oil and mixing
well. Add salt and pepper to taste. Serve the soufflés immediately after they
are taken out of the oven.
Serve with the tomato and
watermelon salad garnished with roasted hazelnuts and with the vinaigrette.
About Jarlsberg® Cheese:
In 1956, we created Jarlsberg® Cheese,
using an original Norwegian recipe. Why does Jarlsberg® cheese taste so mild,
nutty and delicious? It's all part of the legend...and Norway's most guarded
recipe! Jarlsberg® Cheese is endorsed by the Good Housekeeping
Nutritionist Approved Emblem. All Jarlsberg Cheese varieties are naturally
lactose and gluten free.
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