So many people have emailed me saying that they have been apprehensive to try a souffle recipe so I wanted to share a fool proof recipe for Apple Cheddar Souffle from my cookbook: Picture Perfect Parties. Serve these at your next party and tell me how it goes. You're going to love these and your guests will be super impressed with your culinary skills!
Apple Cheddar SoufflésMakes 24You will need:- 1/4 cup butter- 1/4 cup all-purpose flour- 1 1/4 cups milk- 2 tsp. chopped fresh rosemary- 1/2 teaspoon salt- 1/4 tsp. pepper- 1 1/2 cups shredded sharp white cheddar- 1 peeled and grated honey crisp apple- 6 large eggs, separated- 1/4 teaspoon cream of tartar
Preparation:Preheat oven to 375. Generously butter 24 oven safe espresso cups. Arrange them 2-inches apart on baking pans. In a 2 to 3 quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk and next rosemary, salt and pepper and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. Add cheese and stir until melted. Add apples and egg yolks and stir until the mixture is blended and smooth. In a bowl with a mixer on high speed, beat egg whites with cream of tartar until medium peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in until just blended. Divide batter into the prepared cups filling about ¾ full.*Cups can be frozen up to 3 days ahead at this point. If frozen do not thaw, bake immediately in preheated oven as directed.Bake for 12 minutes or until puffed and top is golden brown. Serve.Oh and if you want to enter to win a copy of Picture Perfect Parties, head over to
Sweet Paul's giveaway pronto! Thanks Sweet Paul Magazine. This is one of the best magazines out there. If you don't know about it you should take it from me that you will love it!Let's Party xx
