Well, if you have been following along, you know that we had some kind of dessert in Vitry-Le-Françoise called (I thought) gateau du fromage blanc. How-some-ever my darling husband has recently mentioned that maybe it wasn't gateau --- it was soufflée and that's why mine didn't turn out exactly like the one in the bakery...I thought the one I made was dry and not enough flavor.
So...he tells me... Soufflée. I have taken photos to share with you, which are now squirreled away somewhere in one of our 176 boxes/packages to be loaded on the truck tomorrow morning. That said - I have had time while watching the movers, playing mafia wars, and working on translating a script about gypsies for our french documentary maker friend --- to look for the soufflée au fromage blanc" recipe.
Here is what I came up with:
Ingrédients :
- 1 fromage blanc faisselle 500g 20 ou 40% de matière grasse
- 2 oeufs
- 1 grosse cuiller à soupe de farine (ou fécule)
- sel et poivre
- muscade (facultatif)
- 2-3 cuillères à soupe de crème fraîche épaisse
Préparation :
Bien égoutter le fromage blanc (pendant un bon 1/4 d'h), dans un moule à soufflé, mélanger au fouet le fromage blanc, les 2 oeufs entiers, la crème, assaisonner.
Ajouter la farine (ou fécule), pour lier le tout,
la préparation doit être bien lisse.
Enfourner à four chaud (th 7-8, soit 210-240°F/180/190°C) pendant 30-40 mn.
Le soufflé doit monter : laisser se former la croûte, qui noircit (mais elle sera croustillante, et très bonne !)
Sortir du four (ne pas essayer de démouler) et servir immédiatement, chaud.
As I made a complete bungle of my last translation - I am not going to translate this one until I can get to a working kitchen and try it there - but in the meantime, you can check out an english version at Epicurious that looks like it might be just about right.
I will let you know. Happy experimenting.
