Muenster Cheese Soufflé with Red Bell Pepper and Tomato Salad
Muenster Cheese Soufflé with Red Bell Pepper and Tomato Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring milk just to simmer in small saucepan; remove from heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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 400°F.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.