A few times a month, I make this smoked cheese foam with basil. Usually, I prepare it in the morning when I want something substantial but not complicated. It never lasts long, especially if it's still hot. I like that there aren't many steps and you don't need rare ingredients. Basically, if you have smoked cheese and eggs, you're on the right track.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 4
Difficulty: easy
Recipe type: warm snack, appetizer
Ingredients
50 g butter
1 tablespoon flour
1 cup milk
200 g smoked cheese
1 tablespoon dried basil
1 teaspoon rosemary (dried or fresh)
3 eggs
3 egg whites
salt
pepper
Preparation method
1. In a small saucepan, melt the butter over low heat. Add the flour and stir vigorously for about 1 minute to avoid lumps.
2. Gradually pour in the cold milk while stirring. Keep the heat low to medium. When it thickens and has the texture of a thicker sauce, turn off the heat.
3. Add the rosemary and set the pot aside for 2-3 minutes. Cover with a lid to prevent a skin from forming.
4. Incorporate the grated smoked cheese while the mixture is still hot. Stir until completely melted and you have a smooth sauce.
5. Separately, beat the egg yolks with salt, pepper, and dried basil. Pour this mixture into the cheese sauce, stirring quickly. If the sauce is too hot, let it cool a bit first; otherwise, the yolks will cook too quickly.
6. Beat the egg whites (from the 3 eggs plus the 3 additional egg whites) until stiff peaks form.
7. Gently fold the beaten egg whites into the cheese mixture, using wide motions to keep it airy.
8. Grease a few small ceramic molds or soufflé dishes with butter. Pour the mixture into them, filling about three-quarters full.
9. Place the molds in a baking tray and put them in the preheated oven at 180°C. Bake for 30 minutes until the surface is lightly browned.
10. Remove from the oven and serve immediately while the foam is still fluffy.
Why I make this recipe often
It's simple to make and doesn't require constant supervision. The smoked cheese gives it an intense flavor, and the texture remains airy due to the egg whites. It can be easily adapted if you have leftover cheese or other herbs.
Tips and variations
Tips
Let the cheese sauce cool a bit before adding the yolks to prevent them from coagulating instantly.
The egg whites must be beaten very well; otherwise, the foam won't rise.
Substitutions
You can also use plain cheese, but the smoked flavor is the most suitable.
Rosemary can be replaced with thyme if you don't have any.
Variations
If you want, you can add some fresh dill or parsley, but not too much so it doesn't overpower the smoked cheese flavor.
For a more intense flavor, use cheese with a high-fat content.
Serving ideas
Serve it as an appetizer with slices of toasted bread.
It also works as a breakfast dish, with a salad of tomatoes or cucumbers.
Frequently asked questions
1. Can I use only plain cheese if I don't have smoked?
Yes, but the flavor won't be as pronounced. You can add a bit of smoked paprika for more aroma.
2. Are the extra egg whites necessary?
They help with the airy texture. You can use fewer if you want, but the foam won't rise as much.
3. Can I make larger portions in a single dish?
Yes, but the baking time increases, and there is a risk it won't rise evenly.
4. Can I use fresh basil?
You can, but don't add too much so it doesn't overpower the other flavors.
5. Is it okay to omit the rosemary?
Yes, you can leave it out if you don't like it or don't have it. The foam will have a different note but will still be good.
Nutritional values
Estimation for one serving (out of 4):
Calories: approximately 270 kcal
Protein: 14 g
Fat: 18 g
Carbohydrates: 10 g
Values are indicative and depend on the type of cheese and the fat content of the milk used.
Storage and reheating
It is best consumed immediately while it is warm and airy. If leftovers remain, it can be stored in the refrigerator for 1 day in a covered container. It won't be as fluffy after reheating, but the taste remains good. Reheat in the oven, not in the microwave, to avoid becoming rubbery.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 4
Difficulty: easy
Recipe type: warm snack, appetizer
Ingredients
50 g butter
1 tablespoon flour
1 cup milk
200 g smoked cheese
1 tablespoon dried basil
1 teaspoon rosemary (dried or fresh)
3 eggs
3 egg whites
salt
pepper
Preparation method
1. In a small saucepan, melt the butter over low heat. Add the flour and stir vigorously for about 1 minute to avoid lumps.
2. Gradually pour in the cold milk while stirring. Keep the heat low to medium. When it thickens and has the texture of a thicker sauce, turn off the heat.
3. Add the rosemary and set the pot aside for 2-3 minutes. Cover with a lid to prevent a skin from forming.
4. Incorporate the grated smoked cheese while the mixture is still hot. Stir until completely melted and you have a smooth sauce.
5. Separately, beat the egg yolks with salt, pepper, and dried basil. Pour this mixture into the cheese sauce, stirring quickly. If the sauce is too hot, let it cool a bit first; otherwise, the yolks will cook too quickly.
6. Beat the egg whites (from the 3 eggs plus the 3 additional egg whites) until stiff peaks form.
7. Gently fold the beaten egg whites into the cheese mixture, using wide motions to keep it airy.
8. Grease a few small ceramic molds or soufflé dishes with butter. Pour the mixture into them, filling about three-quarters full.
9. Place the molds in a baking tray and put them in the preheated oven at 180°C. Bake for 30 minutes until the surface is lightly browned.
10. Remove from the oven and serve immediately while the foam is still fluffy.
Why I make this recipe often
It's simple to make and doesn't require constant supervision. The smoked cheese gives it an intense flavor, and the texture remains airy due to the egg whites. It can be easily adapted if you have leftover cheese or other herbs.
Tips and variations
Tips
Let the cheese sauce cool a bit before adding the yolks to prevent them from coagulating instantly.
The egg whites must be beaten very well; otherwise, the foam won't rise.
Substitutions
You can also use plain cheese, but the smoked flavor is the most suitable.
Rosemary can be replaced with thyme if you don't have any.
Variations
If you want, you can add some fresh dill or parsley, but not too much so it doesn't overpower the smoked cheese flavor.
For a more intense flavor, use cheese with a high-fat content.
Serving ideas
Serve it as an appetizer with slices of toasted bread.
It also works as a breakfast dish, with a salad of tomatoes or cucumbers.
Frequently asked questions
1. Can I use only plain cheese if I don't have smoked?
Yes, but the flavor won't be as pronounced. You can add a bit of smoked paprika for more aroma.
2. Are the extra egg whites necessary?
They help with the airy texture. You can use fewer if you want, but the foam won't rise as much.
3. Can I make larger portions in a single dish?
Yes, but the baking time increases, and there is a risk it won't rise evenly.
4. Can I use fresh basil?
You can, but don't add too much so it doesn't overpower the other flavors.
5. Is it okay to omit the rosemary?
Yes, you can leave it out if you don't like it or don't have it. The foam will have a different note but will still be good.
Nutritional values
Estimation for one serving (out of 4):
Calories: approximately 270 kcal
Protein: 14 g
Fat: 18 g
Carbohydrates: 10 g
Values are indicative and depend on the type of cheese and the fat content of the milk used.
Storage and reheating
It is best consumed immediately while it is warm and airy. If leftovers remain, it can be stored in the refrigerator for 1 day in a covered container. It won't be as fluffy after reheating, but the taste remains good. Reheat in the oven, not in the microwave, to avoid becoming rubbery.