This recipe is liked by 1 person(s). |
Gruyere Cheese Soufflé (Food & Wine)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Active: 25 minutes Total: 1 hour | |
3 Tbsp | unsalted butter, plus more for greasing |
2 Tbsp | freshly grated Parmigano-Reggiano cheese |
3.t Tbsp all-purpose flour | |
1 cup | cold milk |
5 large | eggs, separated |
1/2 tsp | kosher salt |
1/2 tsp | freshly ground pepper |
3 ounces | Gruyere cheese, shredded, (1cup) |
2 Tbsp | chopped chives |
2 slices | yellow American cheese, each cut into 6 strips |
1. Preheat the oven to 400°. Grease a 1 quart gratin dish with butter and dust with the Parmigano; refrigerate. In a sauce pan, melt the 3 tablespoons of butter over moderate heat. Whisk in the flour and cook, whisking, for one minute. Whisk in the milk, bring to a boil and cook, whisking, until thickened, one minute. Remove the bechamel from the heat, then whisk in 4 egg yolks with the salt and pepper; reserve the remaining yolk for another use.
2. In a clean bowl, beat the whites until firm peaks form. Whisk one third of the whites into the bechamel, then fold in the remaining beaten whites. Fold in the Gruyere and chives; scrape into the prepared dish. Arrange the American cheese strips on top in a crisscross pattern. Bake for 25 minutes, until puffed and golden. Serve.
Tip: copper bowl works best, metal interacts with the egg whites to make them more stable as they take on air. To beat egg whites, start fast to make them more liquid, then slow down - lifting them with the whisk, and not touching the bowl too much. The most important thing when working with. Eaten egg whites is the timing. Use them right away or they will deflate.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe