European
France - Vegetarian
Soufflé au Fromage
Chef's Menu Description
Dramatic French cheese soufflé: velvety Comté and Gruyère béchamel base folded with whipped egg whites, baked until soaring high, golden, and delicately molten at the center.
Ingredients
- • 50g butter (plus extra for greasing ramekins)
- • 50g plain flour
- • 300ml whole milk, warmed
- • 150g French Comté or Gruyère cheese, finely grated
- • 4 large eggs, separated
- • Pinch of nutmeg, cayenne pepper, fine sea salt, and black pepper
- • 30g grated Parmesan for dusting ramekins
Preparation Steps
1
Phase 1
Brush 4 ramekins with upward strokes of softened butter and dust with grated Parmesan. Chill.
2
Phase 2
Make a white roux with butter and flour, whisk in warm milk until smooth, and simmer 2 minutes. Stir in nutmeg, cayenne, salt, pepper, and grated Comté off the heat. Whisk in egg yolks.
3
Phase 3
Whisk egg whites with a pinch of salt until stiff peaks form. Gently fold one-third into warm cheese base, then carefully fold in remainder.
4
Phase 4
Fill ramekins to the rim. Run thumb around inner rim to create a top hat rise. Bake at 200°C for 18-20 minutes until puffed high and golden.