- Electric Mixer: Essential for whipping egg whites to the perfect peak consistency without over-beating them, crucial for making light and airy soufflés.
- Silicone Baking Mats or Parchment Paper Sheets: For lining baking pans with non-stick properties that ensure easy removal of soufflé after baking.
- Soufflé Dishes (Ramekins): Typically, a set of 6 is ideal for individual servings, as suggested in the recipe.
- Oven Thermometer: Ensures you're baking at the precise temperature needed for soufflés to rise properly and maintain their structure.
- Fine-mesh Sieve or Chinois: Useful for straining custards or preparing dairy products like cheese that might be part of variations on this recipe, ensuring a smooth texture.
7 tablespoons grated Parmesan cheese
3/4 cup whole milk
3 large egg yolks
2 tablespoons (1/4 stick) butter
1/2 cup chopped red onion
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons all purpose flour
1 cup crumbled soft fresh goat cheese (such as Montrachet)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Large pinch of cayenne pepper
4 large egg whites
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About