Double mousseline cheese

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).