Muenster Cheese Soufflé with Red Bell Pepper and Tomato Salad

Ingredients

• 3 tablespoons flour 
• 4 servings bell pepper red
• 1.5 tablespoons butter 
• 3 large eggs separated
• 0.3 teaspoon ground cumin 
• 4 servings panko bread crumbs (Japanese breadcrumbs)
• 1.3 cups milk whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• plastic wrap

Directions

1. Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat.
2. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes.
3. Remove from heat.
4. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. (Soufflé base can be made ahead. Press plastic wrap onto surface.
5. Let stand 2 hours or chill 1 day. Bring to room temperature before using.)
6. Preheat oven to 400°F. Butter 4- to 5-cup soufflé dish; coat inside with panko.
7. Whisk egg yolks into soufflé base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry.
8. Fold egg whites into soufflé base in 3 additions; transfer to prepared dish.
9. Bake soufflé until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon soufflé onto 4 plates. Arrange salad alongside and serve.
10. *Available at some supermarkets and at Asian markets.
11. To cube soft Muenster cheese, pare off the rind, then cut cheese into 1/3-inch slices. Freeze slices 15 minutes to firm, then cut into small cubes. Separate cubes on plate and chill.