Cheese Soufflétall and airy with Gruyère
Savory white-based soufflé with Gruyère and Parmesan, lifted by whipped egg whites and baked until puffed with a light, moist interior.
Cheese soufflé relies on a thick base made from milk, butter, and flour enriched with egg yolks and cheese. Whipped egg whites are gently folded in to retain air; the preheated oven expands the steam and sets the walls before the soufflé naturally begins to deflate.
Ingredients
Dish and base
Base
Aeration
Seasoning
Preparation
Prepare the dish
Preheat the oven to 190 °C, brush butter up the sides of the dish, and coat with some Parmesan.
8 minutesCook the base
Melt the remaining butter, cook the flour, and gradually add milk until thick sauce forms; add the cheeses.
12 minutesAdd the yolks
Let the base cool for 5 minutes, incorporate the yolks one by one, and season.
7 minutesWhip and fold in the whites
Whip the egg whites to stiff peaks, mix one third into the base, then gently fold in the rest.
8 minutesBake without opening
Transfer to the dish, clean the rim, and bake for 35 to 40 minutes without opening the oven until puffed and golden; serve immediately.
40 minutes
Substitutions
Good melting cheese can replace Gruyère but will alter the flavor; skim milk produces a less rich base.
Storage
Serve immediately. Leftovers should be cooled, covered, and refrigerated, knowing they will lose volume.
Approximate shelf life: Up to 1 day refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
