MUENSTER CHEESE SOUFFLé WITH RED BELL PEPPER AND TOMATO SALAD
Provided by Dorie Greenspan
Categories Milk/Cream Cheese Egg Pepper Tomato Appetizer Bake Lunch Fall Winter Bon Appétit Vegetarian Pescatarian Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes. Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. (Soufflé base can be made ahead. Press plastic wrap onto surface. Let stand 2 hours or chill 1 day. Bring to room temperature before using.)
- Preheat oven to 400°F. Butter 4- to 5-cup soufflé dish; coat inside with panko. Whisk egg yolks into soufflé base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry.
- Fold egg whites into soufflé base in 3 additions; transfer to prepared dish.
- Bake soufflé until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon soufflé onto 4 plates. Arrange salad alongside and serve.
- *Available at some supermarkets and at Asian markets.
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