SPONSORED STORY – BROUGHT TO YOU BY CASTELLO ALPS SELECTION
Making soufflé is easier than you think, and it makes for a super festive dish to serve at your next dinner party.
By Roberta Pipito
When you hear the word “Souffle,” you probably think “I can’t do that. It’s too hard to get that perfect Souffle.” Well I once thought this too, but it’s easier than you think. It’s always fun to try things that you haven’t done yet. Remember practice makes perfect. I am happy to have had the chance to try these amazing cheeses by Castello. Now I bring to you this delicious Castello Moment with a Cheese, Spinach and Shrimp Souffle. I hope you enjoy and I would recommend enjoying it with a Pinot Noir or a Riesling.
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- 3 tablespoons unsalted butter, plus some for greasing the dish
- ¼ cup grated Castello Hirten Cheese
- ½ cup of Castello Classic Cheese
- ½ cup of Castello Weissbier Cheese
- ½ lb of Large Shrimp, cleaned
- 3 tablespoons all-purpose flour
- 1 cup of hot milk
- ¼ teaspoon of nutmeg
- Salt and freshly ground black pepper, to taste
- 4 extra-large egg yolks, at room-temperature
- 1 cup of frozen chopped spinach, defrosted and squeezed dried
- 5 extra-large egg whites, at room temperature
- ⅛ teaspoon cream of tartar
- Preheat the oven to 400 degrees. Butter the inside of a souffle dish.
- Clean and season the shrimp. On a medium to high heat in a large skillet, add a 2 Tablespoons of Olive oil. Add the shrimp and cook for about 4 minutes or so until pink. Place to the side to cool. Then chop them up into small pieces.
- Melt the butter in a small pot over low heat. With a whisk or wooden spoon, stir in the flour and cook, stirring constantly, for 1- 2 minutes. Take off of the heat. Whisk in the hot milk, the nutmeg, ¼ teaspoon salt and ¼ teaspoon pepper. Return and cook over low heat, whisking constantly, for another minute, until smooth and thick.
- Remove from the heat, while still hot. Whisk in the egg yolks, one at a time. Stir in all the cheeses, spinach and shrimp. Transfer to a large mixing bowl
- Put the egg whites, cream of tartar, and a pinch of salt in another large mixing bowl. Using an electric mixer. Beat on low speed for a minute, on medium speed for another minute, then finally on high speed until it is firm and you have glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Remember not to over work the egg whites, because they will flatten fast. Pour into the souffle dish, then smooth the top. Draw a circle on top with the spatula to help the souffle rise. Place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (I know you will get tempted to look but don’t peek!) until puffed and brown.
- Opening and closing an oven during a souffle bake will cause the souffle to fall instead of rise, and it could ruin what you are trying to achieve in the perfect dish. Serve immediately with a salad. Enjoy!
Roberta Pipito is a chef, food blogger and wine and beer aficionado. Her work continues to expand in the foodie world, and can be seen on www.homemadedelish.com.