Swffle Bara Lawr
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Original RecipeCynhwysion:
180ml llefrith Gosodwch y llefrith, hufen, deilen llawryf, nionyn, garlleg a'r nytmeg mewn sosban a codwch i ledferwi cyn tynnu'n unionsyth oddi ar y gwres, gosod y caead arni a'i oi o'r neilltu i oeri. Cyn gynted ac maen oer pasiwch y llefrith drwy radell i siwg cyn taflu'r defnyddiau blas.
English TranslationIngredients:
180ml milk Method:Place the milk, cream, bay leaf, garlic, onion and nutmeg in a pan. Bring just to a simmer then immediately take off the heat. Place the lid on the pan then set aside to cool until completely cold. As soon as the mixture has cooled sufficiently strain the liquid into a jug and discard the flavourings. Melt the butter in a saucepan, scatter the flour over the top and stir in to combine. Allow the resultant roux to cook for 1 minute then pour in the milk mixture, stirring continually as you do so. Allow the mixture to cook for 2 minutes, whilst stirring continually, or until the sauce has thickened. Take the pan off the heat before adding the cheese, mustard, salt and black pepper. Continue mixing until the cheese has completely melted then allow the mixture to cool a little before adding the egg yolks and beating until smooth. Add the egg whites to a clean bowl and beat until they form stiff peaks then fold half the egg white mixture into the cheese mix. Turn the resultant mix onto the remaining egg whites and fold quickly to combine. Divide the resultant mix between four well-greased ramekins then, using a spoon, transfer some of the laver bread to the centre of each dish. Place the ramekins in a baking dish and fill with a 3cm depth of boiling water. Transfer to an oven pre-heated to 180°C and bake for 15 minutes, or until set but not risen. Take out of the oven and allow the soufflés to cool. At this point they can be stored in the refrigerator for up to 3 days. To finish cooking, grease a baking tray with butter, remove the soufflés from their ramekins and set on the baking tray then place in an oven pre-heated to 200°C and bake for 20 minutes, or until the soufflés have risen and are golden brown in colour. Serve immediately. |
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