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Cheese Is The Way To Go
Trying new things can come a long way during this time of year. Everyone has that one particular food they love more than others.
Think about this, a ton of people love cheese! Which is why you should check out what Jarlsberg® Cheese has to offer. They have a variety of indulging selections and recipes. In fact, here is a particular recipe for you to take a stab at.
Jarlsberg® Cheese Soufflé
Ingredients For Soufflé
- 1 cup milk
- Two dried bay leaves
- Two shallots, finely chopped
- Four small ramekins
- Baking paper
- 1 cup butter
- 4 tbsp. plain flour salt
- One pinch cayenne pepper
- 1 tbsp. Dijon mustard
- 1 cup grated Jarlsberg® cheese
- Five eggs with the whites and yolks separated
Ingredients For Watermelon Salad
- Watermelon
- 1 cup tomatoes
- 1 cup hazelnuts, roasted
- One lime
- One orange
- 2 cups olive oil
Instructions
Pre-heat the oven to 400 °F. In a pan, heat the milk, bay leaves, and shallot until boiling. Remove the pan from the heat and let the contents rest for 20 minutes. Grease the inside of the ovenproof ramekins.
The soufflé mixture will rise quite high, so don’t overfill the ramekins. Melt the butter in a pan and stir in the flour.
Cook, stirring, for 1 min.
Strain the rested milk mixture, and gradually whisk it into the butter and flour mixture.
Cook over low heat, continually stirring until the mixture thickens.
Remove from the heat. Stir in mustard, salt, cayenne pepper and grated Jarlsberg® cheese. Then stir the egg yolks into the mixture. Whisk the egg whites until stiff and gently fold them into the mix, a little at a time. Divide the mixture between the greased ramekins.
Sprinkle a little extra Jarlsberg® cheese on top, if desired. Bake on the bottom shelf of the oven for 20-25 minutes until the soufflés are golden and well risen. They should be slightly soft in the middle. Slice the tomatoes and melon.
Make the vinaigrette by whisking the juice of the lime and the orange together with the oil and mixing well. Add salt and pepper to taste. Serve the soufflés immediately after they are taken out of the oven.
Serve with the tomato, and watermelon salad garnished with roasted hazelnuts and with the vinaigrette
This is a great recipe to give a go during summer vacation with either friends or family. So check out all of the info I have for you above.