Gruyere and Parmesan Souffle
Source of Recipe
Internet
List of Ingredients
Grated Parmesan cheese
1/4 cup (1/2 stick) 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 salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruy�re cheese (about 6 oz.)
1/4 cup finely grated Parmesan cheese
8 large egg whites
Instructions:
Position rack in center of oven and preheat to 400�F. Generously butter one 10-cup souffl� dish or six 1 1/4-cup souffl� dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in large heavy 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 Gruy�re 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 souffl� base to lighten. Fold in remaining whites. Transfer souffl� mixture to prepared dish. S! prinkle with remaining 2 tablespoons Gruy�re cheese.
Place souffl� in oven; reduce heat to 375�F. Bake souffl� until puffed, golden, and gently set in center, about 40 minutes for large souffl� or 25 minutes for small souffl�. Using oven mitts, transfer souffl� to platter and serve immediately.
Makes 4 to 6 servings.
Recipe
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