May 18 is National Cheese Souffle Day
recipes / May 4, 2018

PERFECT FOR THE WARM SUMMER EVENINGS Depending on what ingredients you use, the Soufflé can be served both as a savory main dish or sweetened as a dessert. Here we’ve combined this French classic with a tangy lemon vinaigrette and a fresh tomato and watermelon salad which makes it perfect as an appetizer or main course, preferably enjoyed outdoors on one of those warm summer evenings. Ingredients JARLSBERG® CHEESE SOUFFLÉ 1 cup milk 2 dried bay leaves 2 shallots, finely chopped 4 small ramekins Baking paper 1 cup butter 4 tbsp. plain flour salt 1 pinch cayenne pepper 1 tbsp. Dijon mustard 1 cup grated Jarlsberg® cheese 5 eggs with the whites and yolks separated Jarlsberg® cheese for the topping WATER MELON SALAD watermelon 1 cup tomatoes 1 cup hazelnuts, roasted 1 lime 1 orange 2 cups olive oil MAKES 4 PORTIONS   TO MAKE THE SOUFFLE Pre-heat the oven to 400 °F. In a pan, heat the milk, bay leaves and shallot until boiling. Remove the pan from the heat and let the contents rest for 20 minutes. Grease the inside of the ovenproof ramekins. The soufflé mixture will rise quite high, so don’t overfill the ramekins. Melt the…