ReceptnaptárSteamed cheese soufflé
Sajtfelfújt, Hungarian cheese soufflé, is a light, airy starter from the old bourgeois kitchen: a thick béchamel, egg yolks, Parmesan and stiffly whipped egg whites. Made the classic way, it is steamed under a lid, so it is softer and moister than an oven-baked soufflé. Serve it with toasted breadcrumbs and take it to the table at once, because a soufflé like this waits for no one.
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Ingredients
Method
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- Melt the butter, mix in the flour and cook for 1-2 minutes, stirring, until pale.
- Add the milk, stir until smooth and cook for about 3 minutes into a thick béchamel, then leave to cool until lukewarm.
- Stir the 2 egg yolks, the grated cheese and the salt into the lukewarm base.
- Whisk the 2 egg whites to stiff peaks.
- Gently fold the whites into the cheese base.
- Spoon into a buttered soufflé dish.
- Steam covered over gently simmering water for about 45 minutes until set and risen.
- To serve, sprinkle with breadcrumbs fried in lard or butter and serve at once.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The béchamel should be lukewarm when you add the yolks, because in a hot base the egg sets and the mixture turns lumpy.
- Fold in the whites in two batches with gentle movements, and fill the mould only three-quarters full, because the soufflé rises considerably.
- Do not lift the lid during the first 30 minutes of cooking, because a sudden drop in temperature will make the soufflé collapse.
Frequently asked questions
Can it be baked in the oven?
Yes, stand the mould in a tin of water and bake at 180 °C (160 °C in a fan oven) for 25-30 minutes. The top browns slightly this way, while the inside stays soft.
What cheese can replace Parmesan?
Mature hard cheeses are best: Grana Padano, aged Gouda or Gruyère. Do not use soft cheese, because its high moisture content stops the soufflé being light.
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