Cheese Soufflé
Source of Recipe
net
List of Ingredients
Cheese Soufflé
3-1/2 Tablespoons unsalted butter
2 Tablespoons grated Parmesan cheese
2-1/2 Tablespoons unbleached flour
1 cup half and half, scalded and cooled for a few minutes
1/2 cup dry white wine
1 Tablespoon Dijon mustard
4 large egg yolks, at room temperature
1 cup grated Gruyère
salt and freshly ground pepper
6 large egg whites, at room temperature
Preheat oven to 400°F.
Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter and sprinkle with Parmesan. Turn to coat the dish.
Melt remaining butter in saucepan over med-heat, then whisk in the flour. Cook for two minutes to get rid of the raw flour taste.
Gradually whisk in the scalded half-and-half and the wine to make a smooth white sauce.
Whisk the mustard in thoroughly.
Whisk in the egg yolks, one by one.
Remove the roux from the heat and stir in the Gruyère, stir until melted.
Season highly.
In a very clean bowl, beat the egg whites until stiff.
Gently fold a quarter of the egg whites into the cheese base. Then fold this mixture into the remaining egg whites as gently as possible.
Pour the soufflé mixture into the prepared dish.
With your finger, trace a circle around the top of the soufflé about 1-inch in from the sides, so that when the soufflé rises a nice cap will form.
Bake about 20-25 minutes
Serve immediately.
Recipe
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