The name of this dish derives from the French verb "souffler", which means "to puff up". The main ingredient of a soufflé is the egg, with both the yolks and the whites being used in its preparation, the latter being beaten into a foam.
Soufflé dates back to 1820 in French cuisine and was invented by Antonin Carême, the chef of the richest dynasty in the world - the Rothschilds. The modern oven made soufflé accessible to prepare at home.
Antonin Carême invented hundreds of soufflés, but one bears the name Soufflé Rothschild in honorary recognition of his employer. The original recipe contains gold particles and fruit macerated in Danziger Goldwasser liqueur, substituted in modern recipes with Kirsch, Cognac, or Grand Marnier.
Using the same principle of beaten egg, you can improvise with all kinds of cheeses, mixing them with vegetables and ham.
You can serve it for dessert or lunch; it's certainly a touch of elegance in your daily routine.
Ingredients
- zest of one lemon
- 3 eggs
- 100g cottage cheese
- 20g butter
- 1 sachet of vanilla sugar
- 90g superfine sugar
Preparation (4 servings)
- Separate the egg yolks and whites, then beat the yolks with the vanilla sugar and grated lemon zest.
- Add the cheese - it's best to use a soft one for baking, then the soufflé will be very fine and delicate.
- Beat the egg whites with 80g of sugar.
- Grease the soufflé dishes with butter and put the remaining sugar at the bottom.
- Pour a little water into a heatproof baking dish so that it covers half of the soufflé dishes; they will then bake in a water bath.
- Bake for 20 minutes in the oven preheated to 180 C.
Bon Appétit!
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