1 Tbsp of butter
2/3 cup of flour, divided
2 Tbsp of fresh dill
1 Tbsp of chopped chives
salt, ground pepper
2 Tbsp of curry
6 egg yolks, divided
8 egg whites
1/2 cup of shredded monterey jack cheese
1/2 cup of shredded sharp cheddar cheese
1 cup of cream
- Preheat oven 375°F
- Butter 6 or 7 ramekins. Refrigerate to chill.
- In a small saucepan place 1/3 cup of flour. Very slowly add the milk stirring until it makes a smooth paste. Mix in the dill, chives, pepper and 1/4 tsp of salt.
- Cook and stir over medium heat until mixture is very thick (2 or 3 minutes).
- Remove from heat and set aside.
- In another saucepan do the same thing (flour & milk) but this time add to the mixture 2 Tbsp of curry and 1/4 tsp of salt.
- Beat 3 egg yolks, one at a time in the herb mixture, then 3 egg yolks in the curry mixture (both should still be quite warm, about 120°F).
- In a separate bowl, beat the egg whites with a pinch of salt until soft but not dry.
- Fold half the egg whites into the herb mixture gradually sprinkling in the Monterey jack cheese. Gently pour into a 1 quart measuring cup.
- Fold the other half of the egg whites into the curry mixture along with the cheddar cheese. Gently pour into a 1 quart measuring cup.
- Holding one measuring cup in each hand, pour both mixtures simultaneously into each ramekin.
- Place all the ramekins into a baking pan with simmering water two‑third up the side of the ramekins.
- Bake 25 to 30 minutes.
- If not served immediately, place ramekins to cool on a rack for 5 to 10 minutes.
- Unmold on a wax paper lined pan.
- At serving time preheat oven 425°F.
- Pour 1 cup of whipping cream into a pan.
- Place mousselines upside down on the cream.
- Bake until puffed and slightly brown (12 to 15 minutes).