The Stracchino Fior di Maso Cheese Soufflé with Porcini mushrooms & Truffle cream sauce is ready for lunch today
4 Large Eggs (Separe Yolk & White)
1/2 Cup Dry Breadcrumbs
50gr of Butter (30gr. For Beschamelle, 10gr.for Ramekins,10gr.for Truffle sauce)
30gr. Plain Flour
100ml. of Milk
20ml. fresh cream
150gr. of Stracchino Fior Di Maso Cheese
30gr. Parmigiano Powder
1 Table Spoon Truffle purea
1 Tea Spoon of Dijon Mustard
Pinch of nutsmeg
Salt and Pepper
Method: (Time 30min.)
Prepare a bechamel with 30gr.butter, 30gr. flour, milk, nutmeg and porcini mushrooms. Then finally add Stracchino Fior di Maso cheese & egg yolks and finish mixing.
Prepare meringue with egg white then add to bechamel gently. Rub the walls of four ramekins with 10 grams of butter and coat with the breadcrumbs. Add all the batter and put in the oven, first for 8 min. at 185C. then increase oven temperature to 200C. and bake for another 5min.
Melt the remaining 10gr.butter in pan and add fresh cream over low heat to warm it up and add the grated Parmesan,salt & Pepper and finally truffle purée.
Serve the souffle immediately with Truffle sauce.
All Product Can find in Japan at: Caform Japan
Probably this recipe sounds more for winter but i like to eat all season, if don’t have a truffle pure i use only a cheese sauce or also Escargot is a very good combination. I use to prepare this dish more at Lunch or Sunday brunch because for dinner it’s a little bit to Heavy.
Usually i like to pair This soufflé with Montepulciano d’Abruzzo or when I’m using Escargot recipe: Chardonay.