Beauty and the Beast: Cheese Soufflé

Beauty and the Beast Cheese Souffle Recipe

Beef ragout, cheese souffle
Pie and pudding en flambe
We’ll prepare and serve with flair
A culinary cabaret
You’re alone
And you’re scared
But the banquet’s all prepared
No one’s gloomy or complaining
While the flatware’s entertaining

BEAUTY AND THE BEAST

The next recipe inspired by the Disney movie, Beauty and the Beast is cheese soufflé from the dinner scene in the animated movie,  Believe it or not, I’ve never had cheese soufflé before!  For some reason or another, this dish and I have never crossed paths and thankfully that has changed.  The texture is absolutely fluffy and unassumingly decadent.  Like all soufflés though, the batter needs to be baked and served immediately.  The dish deflates in about 3 minutes.  A good party tip is that you can always prepare the béchamel beforehand.  Begin whisking the egg whites 30 minutes before you’re ready to serve.

You can bake the soufflé in a traditional baking dish but don’t worry if you don’t already own one.  The soufflé will bake in a mug or any deep baking dish you have.  Serve as is or with some finely chopped chives.

Beauty and the Beast Cheese Souffle Recipe

Beauty and the Beast: Cheese Soufflé

Beauty and the Beast: Cheese Soufflé recipe inspired by the Walt Disney movie, Beauty and the Beast starring Emma Watson and Dan Stevens.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1/4 cup grated parmesan
• 3 tbsp unsalted butter + a bit extra for greasing the baking dish
• 3 tbsp all purpose flour
• 1 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• pinch freshly grated nutmeg
• 1 1/2 cup whole milk
• 1 cup grated gruyere
• 4 egg yolks
• 6 egg whites

Method

 

1. Preheat the oven to 375F. Grease an 8" souffle dish or 6 ramekins with room temperature butter. Toss the parmesan around the dish until it's evenly covered. Set aside in the refrigerator.
2. In a saucepan, heat the butter over medium heat until melted. Meanwhile combine all the dries and add it to the saucepan with the butter. Stir to combine. Cook for 2 minutes.
3. Whisk in the milk and turn the heat to medium high. Bring the mixture to a boil and slowly temper the egg yolks with the hot milk. Once combined, stir in the grated gruyere cheese.
4. In a stand mixer, whisk the egg whites on medium speed until you achieve stiff peaks. Fold in 1/3 of the mixture until well combined. Fold in the rest carefully making sure not to deflate the mixture. Pour the mixture into the prepared dish and bake immediately for 30-35 minutes. The souffle should have risen considerably and the top should be golden brown. Serve immediately.