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
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.
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