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Gruyere Cheese Souffle With Chives
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Ingredients: | |
| 3 tablespoons | butter |
| ¼ cup | all purpose flour |
| Pinch | white pepper |
| Pinch | ground nutmeg |
| 3/4 cup | whole milk or half and half |
| 1/4 cup | white wine, dry |
| 4 large | egg yolks |
| teaspoon | salt |
| 4 ounces | grated Gruyère cheese, plus 1 ounce to coat the soufflé dish |
| 1 tablespoon | chopped chives |
| Salt to taste | |
| 5 large | egg whites |
| ½ teaspoon | salt |
Cooking instructions
Position rack in center of oven and preheat to 400°F.
Generously butter a 6 cup soufflé dish or six individual soufflé dishes; make a 2” high collar of parchment paper, butter it, and place around the inside rim of the soufflé dish to support the soufflé as it rises. Sprinkle the molds with Parmesan cheese or breadcrumbs to coat.
If using individual dishes, place them on a baking sheet.
Melt butter in heavy large saucepan over medium heat. Add flour, white pepper and nutmeg. Cook without browning, stirring with a wooden spoon, until mixed, about 1 minute. Gradually add the milk, then the wine. Cook until smooth and thick. Add the egg yolks one at a time, whisking briskly to blend. Fold in the Gruyère cheese and the chives, reserving a bit of Gruyère for the top. Taste and add salt if needed. Gruyère cheese is pretty salty, so you may not need much salt.
Using electric mixer, beat whites and ½ teaspoon salt in large bowl until stiff. Fold 1/4 of whites into the soufflé base to lighten. Fold in the remaining whites. Transfer the soufflé mixture to the prepared dish. Sprinkle with remaining Gruyère cheese, and immediately set in the oven.
Reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 35 minutes for large soufflé (or 25 minutes for small soufflés). DO NOT OPEN THE OVEN DOOR FOR THE FIRST 25 MINUTES.
Using oven mitts, transfer soufflé to platter and serve immediately.
Pair with a simple green salad with shallot vinaigrette and a glass of Chardonnay or Vin Jaune from the Jura if you can find it.
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