{"id":47757,"date":"2024-09-26T10:35:58","date_gmt":"2024-09-26T10:35:58","guid":{"rendered":"https:\/\/www.museum-aarschot.be\/cheese-souffle-maria-raskin-1896-1971\/"},"modified":"2024-09-26T10:35:58","modified_gmt":"2024-09-26T10:35:58","slug":"cheese-souffle-maria-raskin-1896-1971","status":"publish","type":"post","link":"https:\/\/www.museum-aarschot.be\/en\/cheese-souffle-maria-raskin-1896-1971\/","title":{"rendered":"cheese souffl\u00e9 | Maria Raskin (1896-1971)"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

C is for CHEESE SOUFFL\u00c9<\/h2>\n\n\n\n

by Brigitte Raskin<\/strong><\/p>\n\n\n\n

Favourite dish <\/h4>\n\n\n\n

Literary tear-off calendar<\/em><\/strong>, 21\/22-5-2005<\/p>\n\n\n\n

It was the family\u2019s favourite dish and only Aunt Tata could make it: cheese souffl\u00e9, not in an ovenproof dish in the oven, but in a closed iron mould au bain-marie. Because Tata used an ordinary cooking pot and the rising water bubbles \u2013 just below boiling point, not quite bubbles yet \u2013 could make the mould capsize, she placed a clean brick on top of it that she kept among her kitchen utensils especially for that purpose.
The construction bubbled away on the stove for half an hour. Then, after opening and turning over the mould, there slid\u00a0le moment supr\u00eame<\/em> \u2013 a light cheese pastry onto the dish. Tata poured a thin cheese sauce full of shrimps over it and cut it with a knife into festive slices.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n


<\/p>\n\n\n\n

Our \u2018tata\u2019, the eldest sister of our dad, Maria Raskin, a schoolteacher who remained unmarried all her life (Stevoort, 1896 – Aarschot,\u00a01971). When our mum died (1959), tata came to live with us, until our dad remarried. Tata did not let the souffl\u00e9 rise in the oven in a classic souffl\u00e9 dish (a large ramekin), but\u00a0in a bain-marie\u00a0<\/em>in a closed iron Bundt tin (see the accompanying photo, but our tin had no\u00a0grooves).
<\/p>\n\n\n\n

I inherited Tata\u2019s closed mould and her recipe booklet, in which the cheese roux does go in an ovenproof dish in the oven and its composition holds no secrets (butter, flour, milk, eggs, cheese, pepper and salt, it cannot get any simpler, more rustic or more old-fashioned in culinary terms).
Since that precious inheritance I have tried to do it Tata\u2019s way, brick at the ready. But every time I turn out the mould, the roux slumps together on the dish, with only in the middle a hint of how it should have been. Serve with white wine.<\/p>\n\n\n\n

<\/p>\n\n\n\n

preparation for six people<\/h5>\n\n\n\n
    \n
  1. Separate six eggs. Grease the Bundt tin with butter. Sprinkle the walls of the buttered tin with grated Parmesan. This fixes the mixture better and it will rise better than if you use only butter.<\/li>\n\n\n\n
  2. Melt 100 g butter in a medium pan over moderate heat. Add 80 g flour while whisking constantly. Cook for about 2 minutes until you have a smooth, blond roux.<\/li>\n\n\n\n
  3. Add 1\/2 l semi-skimmed milk while whisking and season with pepper, salt and nutmeg. Simmer for 3 minutes, stirring, until thick and smooth. Whisk often over the bottom and side of the pan. Take the pan off the heat and let it cool briefly.<\/li>\n\n\n\n
  4. Then stir in the egg yolks and 200 g finely grated Gruy\u00e8re cheese.<\/li>\n\n\n\n
  5. Beat the egg whites with a pinch of salt until stiff, but do not overdo it: egg white beaten too stiff \u2018breaks\u2019 when you mix it into a sauce. Using a supple spatula or wooden spoon, fold 2\/3 of the beaten egg white into the cheese sauce with slow, careful movements, and then the rest of the egg white. The cheese sauce must no longer be too hot when you add the egg whites.<\/li>\n\n\n\n
  6. Spoon into the souffl\u00e9 dish.<\/li>\n\n\n\n
  7. Put water in a large pot and heat it to just below boiling point, place the Bundt tin with its lid in it and put a brick on top.<\/li>\n\n\n\n
  8. Leave to bubble for half an hour au bain-marie.<\/li>\n\n\n\n
  9. Open the lid and turn the mould out onto a dish.<\/li>\n\n\n\n
  10. Pour a thin cheese sauce full of shrimps over it.<\/li>\n<\/ol>\n\n\n\n

    <\/p>\n\n\n\n

    <\/p>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    C is for CHEESE SOUFFL\u00c9 by Brigitte Raskin Favourite dish Literary tear-off calendar, 21\/22-5-2005 It was the family\u2019s favourite dish and only Aunt Tata could make it: cheese…<\/p>\n","protected":false},"author":2,"featured_media":36466,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-47757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/comments?post=47757"}],"version-history":[{"count":0,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/posts\/47757\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media\/36466"}],"wp:attachment":[{"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/media?parent=47757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/categories?post=47757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.museum-aarschot.be\/en\/wp-json\/wp\/v2\/tags?post=47757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}