This great recipe is courtesy of Alan Coxon, the British TV chef and food archaeologist with a passion for Paški Sir. You can find more of his recepies and great innovative products at www.alancoxon.com
Make sure you check out the video link at the bottom to see how the professionals do it. Happy cooking!
1 table spoon of plain flour
1 oz/28 grams butter
½ pint/300ml warm milk
4 large egg yolks
5 large egg whites
3oz/85gramms of grated Paški Sir
Pre heat oven to 180°C/355°F
To make the Roux
1. Melt the butter in a sauce pan but don’t brown it, once the butter is foaming sprinkle in the flour and stir continuously.
2. Cook the flour through for 2 or 3 minutes, this removes the grittiness, then turn to a low heat.
3. Warm the milk through until it is just above body temperature, gently stir in a pinch of ground clove, a pinch of paprika and a pinch of mustard powder until all are dissolved into the milk.
4. Stir the warm milk into the roux a ladle at a time. It takes 2 or 3 minutes to stir in all the milk.
5. Turn the sauce to a low heat and add in the grated Paški Sir, saving a little bit to sprinkle on later.
6. After working the cheese in, remove from the heat and stir in the egg yolks.
To make the Souffle.
7. Add a pinch of salt to the egg white and whisk in a very clean bowl until it holds itself in nice firm peaks.
8. Using a metal spoon, take ¼ of the egg white and work it into the roux, don’t worry about losing the air at this stage as we want to get a nice smooth mixture.
9. Fold in the rest of the egg white very gently, careful not to lose the air bubbles. This is what will make the soufflé rise.
10. Grease 4 oven proof dishes and dust lightly with flour. Make sure the rim is also greased.
11. Gently scoop the mixture into the bowls and add the remaining grated Paški Sir on top.
12. Place the soufflé in a pre heated oven at 180°C. Do not open the door whilst cooking.
13. After 8-9 minutes, remove the soufflé and serve hot.
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