This is a melt-in – the mouth souflé that is baked in a flat pan, filled and rolled, then served inslices. It can be made two days ahead or frozen.
- 1 1/2 c. white sauce (recipe below)
- 1 c. grated Swiss or medium Cheddar cheese, lightly packed
- 5 large eggs, at room temperature, separated
- 1/8 tsp. cream tartar
- pinch salt
- 3 Tbsp. freshly grated Parmesan cheese
Preheat the oven to 375 degrees F. Line a 10X15X3/4 inch rimmed baking pan with partchement paper or buttered waxed paper
Stir the cheese into the white sauce and whisk in the yolks until smooth.
Beat the egg whites, cream of tartar and salt in an electric mixer with a whisk attachment, or by hand, until soft peaks form. Use the rubber scraper to fold the yolk mixture into the whites. Spread the mixture over the prepared pan and smooth. Sprinkle with Parmesan cheesee
Bake for 13-15 minutes, until the soufflé has puffed and is firm to the touch. Remove from the oven and leave to settle (it will fall) for several minutes. Gently invert the soufflé onto a dish towel. Leave it to cook for several minutes before removing the liner by using the tip of a knife to gently separate the paper from the soufflé
White sauce for soufflé and filling
- 4 Tbsp. butter
- 6 Tbsp. all-purpose flour
- 2 c. milk
- 1 tsp. salt.
In a saucepan over medium heat, melt the butter and stir in the flour. Cook for 1 minute. Whisk in the milk until the sauce is thick and smooth. Simmer for 5 minutes. Season with salt. Remove from heat and reserve 1 1/4 c. of sauce for the filling. Leave the remaining sauce in the saucepan.
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