Fromage Blanc Souffle Recipes

HOMEMADE FROMAGE BLANC

Steps:

• In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes.
• Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency.
• Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving.
• Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month.

FROMAGE BLANC SOUFFLE

Steps:

• 1. Liberally butter a shallow 2-quart (2-L) baking dish, with sides that are at least 2 1/2 inches (8 cm) high. Sprinkle a few spoonfuls of sugar inside,tilt the dish to coat the bottom and sides, then tip out any excess.
• 2. Preheat the oven to 375°F (190°C).
• 3. Using a rubber spatula or an electric mixer with the paddle attachment, mash the very soft butter with the lemon zest and cornstarch until completely smooth. Beat in the egg yolks until smooth, then whisk in the fromage blanc.
• 4. With an electric mixer or by hand, whisk the egg whites with the salt in a clean, dry bowl (not plastic) until frothy. Increase the speed and beat until the whites begin to mound and hold their shape. While whipping, gradually add 10 tablespoons of the sugar, 1 tablespoon at a time. Once you've added all the sugar, beat until stiff.
• 5. Fold one-third of the beaten egg whites into the fromage blanc mixture, then fold in the remaining egg whites just until incorporated. It's okay to have some tiny bits of white; that's preferable to overfolding the batter.
• 6. Scrape the batter into the prepared baking dish, gently smooth the top, and sprinkle with the remaining 1 1/2 tablespoons of sugar.
• 7. Bake on a middle rack (or slightly higher, if possible) for 30 minutes, until the top is browned and the soufflé is just set but still very jiggly in the center if you nudge it. Depending on your oven, this may take slightly less or more time. Rather than going by strict baking times, touch the center to tell when it's done. If you like your soufflé creamy in the middle, the center should feel rather soft, like runny pudding.
• If you like it more firm, you can bake it until a toothpick inserted into the center comes out pretty clean.

SOUFFLé AU FROMAGE

Steps:

• Preheat your oven to 400 degrees.
• Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
• In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
• Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
• Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
• Beat vigorously with a whip until blended.
• Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
• Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
• Remove the sauce from the heat.
• If you haven't done so already, immediately start to separate 5 eggs.
• Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
• Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
• Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
• Stir a big spoonful of the beaten whites into the sauce.
• Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
• Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
• Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
• Sprinkle the reserved tablespoon of Swiss cheese on top.
• Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
• In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
• Bake 4-5 more minutes to firm it up, then serve at once.
• A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
• To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
• Bon Appetite!