Souffle' au Formage
Ingredients
Bechamel:
40 g butter
40 g flour
250 ml cold milk
Filling:
100 g grated gruyere and or Parmesan cheese (mixed best)
3 egg yolks
5 egg whites stiffly beaten
1 pinch of salt
Finish:
Softened butter and flour to line mold, grated cheese to top souffle', salt, freshly ground pepper and nutmeg
Procedure
1. Preheat over to 190 degrees C or 375 F
2. Butter the mold all the way up to the edge. Flour the mold and shake out excess. Refrigerate until ready to use.
3. Make a roux by first melting the butter in a small sauce pan. Once the butter melts and begins to foam, add the flour and cook to stir 2-3 minutes on med heat. Do not brown. Remove from the heat.
4. Add the COLD milk. Return to the heat whisking constantly until the mixture comes to a boil, continue to whisk until very thick.
5. Add the 3 egg yolks and quickly whisk to combine.(put pats of butter on top so skin does not form)
6. Beat 5 egg whites with a pinch of salt until stiff peaks.
7. Add some of the egg whites and 100 g of grated cheese to egg yolk mixture and combine thoroughly. Season with pepper and nutmeg if desired.
8. Fold in GENTLY the remaining egg white.
9. Pour into prepared mold 3/4 of the way up and sprinkle with grated Parmesan cheese.
10. Bake on baking sheet for 25-40 minutes until souffle' rises and is nicely browned and the center is firm when jiggled.
11. Remove from oven and serve immediately.
Special Notes
Recipe from L'Assiette de Paris
Mold is a high sided ceramic dish for souffle's. I believe it was a 6 C size but am not sure.
Serves 4 people