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Irish: Irish Farmer Cheese Soufflé

Source of Recipe

From "The Farmette Cookbook" by Imen McDonnell


Recipe Introduction

"Have no fear, this soufflé has a few steps but is technically quite easy. The cream has been infused with herbs and spices, so the recipe has a particularly memorable, savory boost of flavor."

List of Ingredients

â—¦ 5 tablespoons butter, plus extra for greasing the ramekins
â—¦ 1 cup heavy cream
â—¦ 1 cup milk
â—¦ 1 small carrot, peeled and diced
â—¦ 1 small onion, quartered
â—¦ 4 to 5 black peppercorns
â—¦ 1 lemon thyme sprig with flowers, if in season, a few flat-leaf parsley sprigs, and 1 bay leaf
â—¦ ½ cup all-purpose flour
â—¦ 5 large organic eggs, separated
â—¦ 1 cup farmer cheese, crumbled
â—¦ ¾ cup Gruyère cheese, finely grated
â—¦ ½ cup mature Parmesan or Coolea cheese, finely grated
â—¦ Generous pinch of salt, cayenne, freshly ground black pepper, and nutmeg
â—¦ 2 teaspoons fresh lemon thyme leaves and flowers, for garnish



Recipe

Preheat the oven to 450° F. Brush the bottom and sides of six 3-inch-deep ramekins (or six soup bowls) with melted butter; set aside.

Pour the cream and milk into a saucepan; add the carrot, onion, peppercorns, and fresh herbs. Bring slowly to a boil over low heat, then remove from the heat and set aside to infuse for 10 minutes. Strain, discarding the flavorings.

Melt the butter, stir in the flour, and cook for one to two minutes. Whisk in the strained cream and milk, bring to a boil, and whisk until the sauce thickens. Remove from the heat and cool slightly. Add the egg yolks, farmer cheese, Gruyère cheese, and most of the Parmesan or Coolea cheese (reserving some for the topping). Season with salt, peppers, and nutmeg. Taste and correct the seasoning if needed.

Whisk the egg whites until stiff peaks form, and fold them gently into the mixture to make a loose consistency. Spoon into the prepared dishes, scatter the lemon thyme leaves on top, and sprinkle with the reserved Parmesan or Coolea cheese.

Bake for 12 to 15 minutes (9 to 11 minutes for the individual soufflés), or until the sides and top are nicely puffed up and golden—the center should still be creamy. Garnish with lemon thyme leaves and flowers, and serve immediately.

Makes eight 6-ounce ramekins
or one 2-quart soufflé