Monday, August 29, 2011

gruyere and parmesan souffle

Souffles intimidating?
Not anymore!

This is literally foolproof.
I've made it with the recommended gruyere and parmesan.
I've made it with sharp white cheddar.
I've made it without parmesan.
I've made it with fontina.

I've made it with room temperature eggs.
I've made it with cold eggs.

I've made it with more salt.
I've made it with less salt.
I've made it with double the cayenne.

I've made it in the proper 10 cup souffle dish.

I've made it in 8 small ramekins.

Okay, I think we get it.
It's foolproof.

Just try it.
It's super easy....just get all the steps laid out before so you can move smoothly through the recipe.
It's perfect for a dinner party or wedding shower brunch or tea with the ladies.
(Just get it to the table'll have about 45 seconds before it starts to fall!)
You can even make it in advance, just shy of baking and freeze it!

Gruyere and Parmesan Souffle
Serves 4-6.
Bon Appetit!
  • Grated Parmesan cheese
  • 1/2 stick butter
  • 5 tablespoons 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 Gruyere cheese (about 6 ounces)
  • 1/4 cup finely grated Parmesan cheese
  • 8 large egg whites

Position rack in center of oven and preheat to 400*. Generously butter one 10-cup souffle dish or six 1 1/4-cup souffle dishes or eight 1 cup ramekins.  Sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes or 1 cup ramekins, place all on rimmed baking sheet.) Melt butter in heavy large 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 Gruyere 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 soufflĂ© base to lighten. Fold in remaining whites. Transfer soufflĂ© mixture to prepared dish(es). Sprinkle with remaining 2 tablespoons Gruyere cheese.
Reduce heat to 375* and place souffle in oven. Bake souffle until puffed, golden and gently set in center, about 40 minutes for large souffle (or 25 minutes for small souffles). Using oven mitts, transfer souffle to platter and serve immediately. Enjoy!

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