CLASSIC GRUYERE AND PARMESAN CHEESE SOUFFLÉ
- Serves 6
- Unsalted butter, for greasing
- Grated parmesan cheese, for coating
- 4 TBSP stick unsalted butter (2 oz)
- 5 TBSP 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
- 1/2 tsp granulated salt
- 1/4 tsp freshly ground black pepper
- 1 1/4 cups plus 2 TBSP coarsely grated Gruyere cheese (about 4 oz), divided
- 1/4 cup finely grated parmesan cheese
- 8 large egg whites, room temperature
- 1. Position rack in center of oven; preheat to 400 degrees. Generously butter a 10-cup soufflé dish; sprinkle with Parmesan cheese to coat. Refrigerate prepared dish until ready to use.
- 2. In large saucepan over medium heat, heat 4 tablespoons butter. Add flour, cayenne and nutmeg. Cook 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, 2-4 minutes. Remove from heat; cool a few minutes.
- 3. In a medium bowl, mix egg yolks, salt and pepper. Whisk 1/4 of the sauce mixture into the egg mixture; whisk in another 1/4 of the sauce mixture. Then whisk this mixture into the remaining sauce mixture.
- 4. To this soufflé base, fold in all but the 2 tablespoons gruyere; fold in parmesan cheese.
- 5. Using a stand mixer or electric mixer (with very clean beaters) beat egg whites until stiff but not dry. Thoroughly mix in 1/4 of whipped whites to the soufflé base. Then carefully fold in remaining whites.
- 6. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyere cheese.
- 7. Place soufflé in oven. Reduce heat to 375 degrees. Bake until puffed, golden and gently set in the middle, about 40 minutes. Serve immediately.