CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs, Dairy | Cooks, Home, Ideal | 4 | Servings |
INGREDIENTS
4 | Eggs, separated | |
50 | Dry white wine | |
Salt and freshly ground | ||
black pepper | ||
100 | g | Parmesan cheese, freshly |
grated | ||
200 | Double cream | |
100 | g | Gruyere cheese |
Snipped chives |
INSTRUCTIONS
Fondue: In a small pan bring the cream to a boil, remove from the heat, stir in the gruyere until melted and smooth. Pour into 4 shallow oven-proof dishes, about 5 inches across the base. Souffls: Bring a large pan half full of water to the boil, turn the heat down to a simmer. Put the egg yolks and wine into a large heatproof bowl. Set the bowl over the gently simmering water (bain marie). Whisk the mixture until it is stiff and leaves a trail. Remove the bowl from the pan. Whisk the egg whites until stiff and shiny. Fold the whites into the yolk mixture, season with salt and pepper. Using 2 spoons, shape the mixture into quenelles. Float 3 on the fondue of each dish. Sprinkle each quenelle with parmesan cheese. Bake in a pre-heated oven at 160C for 10 minutes or until the souffls are puffed and golden brown. Sprinkle with snipped chives. Serve immediately with a little remaining parmesan cheese, separately if you wish. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 467
Calories From Fat: 284
Total Fat: 32.2g
Cholesterol: 272.9mg
Sodium: 1260.2mg
Potassium: 180.8mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 39.8g