Cheese and Tomato Souffles

1. 1

   In a saucepan, melt the butter over low heat.

2. 2

   Stir in flour and cook the roux, stirring, for 3 minutes.

3. 3

   Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth.

4. 4

   Simmer the sauce for 3 to 4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste.

5. 5

   Whisk until the cheeses have melted.

6. 6

   Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition.

7. 7

   Transfer the mixture to a bowl, and let it cool.

8. 8

   In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks.

9. 9

   Add the Sherry and beat to stiff peaks.

10. 10

    Fold the egg white mixture into the cheese mixture gently but thoroughly.

11. 11

    Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400F (200C) oven for 25 to 30 minutes, or until they are cooked through.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.