How to make cheese soufflé – recipe

Student’s Name

Institution

The recipe that I will send to Archie is how to make a perfect cheese soufflé. A soufflé is a fluffy baked egg dish that is light, as it tastes. The reason for recommending this recipe for Archie is that cheese soufflé is among the most versatile dishes to have in a list. Based on Archie’s background, the dish is easy to prepare. It is also an excellent treat to eat. Once a person masters the science behind the magic, the preparation becomes impressive and guaranteed. However, one aspect of the recipe that Archie can find it challenging is whisking the egg until it becomes foamy and fluffy. The step will be challenging because a person must whisk enough air into the egg white so that the soufflé rises in the oven instead of collapsing. The warnings or statements of caution to mention to Archie is that to have a neat cheat, add various grated cheese. Never use soft cheese. Equally, the amount of cheese used determines the taste. In case of using strong-flavored Roquefort, use less cheese. The soufflé must bake until risen and cooked in the middle. The gruyere and parmesan must be finely grated. The heat should be 200C (180C fan)/390F/gas (Cloake, 2019). Lastly, a lumpy roux or béchamel will ruin the soufflé.

Reference

Cloake, F. (2019). How to make cheese soufflé – recipe. Retrieved from https://www.theguardian.com/food/2019/jun/05/felicity-cloake-masterclass-cheese-souffle-recipe