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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A light as air, double cheese dish. It's pure pleasure for cheese lovers! Ingredients:
5 egg yolks |
7 egg whites |
1/4c chopped celery |
2tbs. thinly sliced green onion |
1 small clove garlic, minced |
3tbs. unsalted butter |
3tbs. all-purpose flour |
1tsp. dry mustard |
1/4tsp. salt |
dash pepper |
1c. milk |
5oz. camembert cheese, rind removed and cut up |
2oz. romano cheese, grated |
Directions:
1. Allow egg yolks and egg whites to stand at room temp for 30 min.
2. Meanwhile, in a medium saucepan cook celery, green onion, and garlic in butter about 5 min. or until tender. Stir in flour, mustard, salt, and pepper. Stir in milk all at once. Cook and stir until thickened and bubbly. Reduce heat; add cheeses, a little at a time, stirring until melted. Remove from heat; set aside
3. In a medium mixing bowl beat egg yolks with a mixer on high speed for 5 minutes or until thick and lemon colored. Gradually beat in cheese mixture. In a large mixing bowl beat egg whites until stiff peaks form. Gently fold 1 cup of the stiffly beaten egg whites into egg yolk-cheese mixture. Gradually pour over remaining egg whites, folding to combine. Turn into an ungreased 2-to2 1/2quart souffle dish.
4. Bake at 350F for 40 minutes.
5. Serve immediately.... Enjoy.....
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