Cheese Soufflé

Last month I explored a few common French cheeses. So this month, I’d like to share a recipe using Gruyere. This soufflé is usually made just with a Gruyere or Swiss cheese, but I like to add parmigiana reggiano for piquancy. This is an endangered French classic, served as an appetizer. The secret of a good soufflé is to keep the base warm before adding the egg white!

Ingredients (for 6 people)

• 1/2 c. freshly grated parmigiana reggiano cheese (or parmesan)

• 6 oz. Gruyere cheese, shredded (2 packed cups)

• 3 T. unsalted butter

• 3 T. all purpose flour

• 1 1/4 c. heavy cream (also called manufacturers’ cream)

• 4 large eggs, separated plus 3 large egg whites

• 3 T. dry sherry

• 2 T. sour cream

• 1 1/4 T. kosher salt

• 1/2 t. white pepper

• 1/4 t. cream of tartar

Directions

Step 1: Preheat oven to 375 degrees. Butter 6 ramekin soufflé dishes and coat them with 1 t. of parmigiana reggiano in each dish.

Step 2: In a medium sauce pan, melt butter, stir in the flour to make a roux. Gradually whisk in the cream and bring it to a boil over moderate heat. Reduce the heat to low and cook. Continue whisking until very thick for 3 minutes. Transfer the base to a large bowl. Let it cool until its warm. Stir in the egg yolks, sherry, Gruyere, sour cream, salt, white pepper and the remaining1/4 c. of parmigiana reggiano.

Step 3: Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer beat the egg whites until peaks form. Fold 1/3 of the egg whites into the soufflé base with a spatula to lighten it. Then fold in the remaining egg whites until no streaks remain.

Step 4: Scrape the mixture into the prepared soufflé dishes. Run your thumb around the inside rims of the ramekins to wipe away any crumbs. Bake for about 35 minutes until the soufflés are golden brown and puffed. Serve right away.

Bon Appetit,
Alain Guichard