Muenster Cheese Soufflé with Red pepper and Tomato Salad

Ingredients for Muenster Cheese Soufflé with Red pepper and Tomato Salad

• 300ml whole milk

• 1 1/2 cucharadas de mantequilla

• 3 cucharadas de harina común

• 1/4 cucharaditas de comino molido

• Panko (Japanese breadcrumbs)*

• 3 large eggs, separated

• 120g 1/3-inch cubes rindless French Muenster cheese (about 110g )

• Red pepper and Tomato Salad

Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes. Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. (Soufflé base can be made ahead. Press plastic wrap onto surface. Let stand 2 hours or chill 1 day. Bring to room temperature before using.)

Preheat oven to 204°C. Butter 4- to 5-cup soufflé dish; coat inside with panko. Whisk egg yolks into soufflé base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry.

Fold egg whites into soufflé base in 3 additions; transfer to prepared dish.

Bake soufflé until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon soufflé onto 4 plates. Arrange salad alongside and serve.

*Available at some supermarkets and at Asian markets.

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