| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ideal, Home, Cooks |
4 |
servings |
INGREDIENTS
| 4 |
|
Eggs; separated |
| 50 |
ml |
Dry white wine |
|
|
Salt and freshly ground black pepper |
| 100 |
g |
Parmesan cheese; freshly grated |
| 200 |
ml |
Double cream |
| 100 |
g |
Gruyere cheese |
|
|
Snipped chives |
INSTRUCTIONS
SOUFFL.S
FONDUE
TO SERVE
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.
Souffl.s: 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 souffl.s are
puffed and golden brown.
Sprinkle with snipped chives. Serve immediately with a little
remaining parmesan cheese, separately if you wish.
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