Thu, Jun-19-03, 21:29
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Forum Moderator
Posts: 23,886
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Plan: Atkins
Stats: 235/135/135
BF:
Progress: 100%
Location: Brisbane, Australia
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Hi Sylvia,
I don't use any butter, just cream and cheese.
I simmer, okay boil the cream until it has thickened. It has never separated on me, but I only ever use cream with at least 35% fat. When it's looking kinda thick and gloppy, I take it off the heat and add grated cheese.
I'm sorry I can't give you any measurements because I don't use any. I start with a small amount of cheese and add more until it seems just right (thick enough). Because I keep my grated cheese in the freezer, I often then have to put the pan back onto a gentle heat until the cheese has melted. You have to be careful with that though, or the cheese can get leathery (so I'm told).
I've successfully used this technique to make souffles too. Instead of adding cheese, add the flavourings you wish with beaten egg yolk, then fold in stiffly beaten egg white. I think I use about 2 oz cream per egg - it's been a little while since i made one. I can't remember how long in the oven - I guess about ½ hour. I do remember the first one I tried was nice and brown on top but not cooked inside. So don't use too hot an oven.
HTH
Rosebud
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