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| Classic Gruyère & Parmesan Soufflé |
| The quintessential cheese soufflé Ingredients grated Parmigiano Reggiano cheese 1/4 cup butter 5 tablespoons all purpose flour Pinch of cayenne pepper Pinch of ground nutmeg 1 1/4 cups whole milk 1/4 cup dry white wine 6 large egg yolks 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 1/4 cups plus 2 tablespoons [packed] coarsely grated Gruyère cheese 1/4 cup finely grated Parmesan cheese 8 large egg whites Method Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. [If using 1 1/4-cup dishes, place all 6 on a jellyroll pan]. Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese [cheeses do not need to melt]. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese. Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé [or 25 minutes for small soufflés]. Use oven mitts to transfer soufflé to platter and serve immediately. |