Pairs well with Gruyère Soufflé
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Gruyère Soufflé
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A double-baked Gruyère cheese soufflé, starting with a roux-based cheese sauce, enriched with egg yolks and lightened with whipped egg whites, then baked until puffed and golden.
00:50:00 total
Serves 4
hard
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Ingredients
- butter - as needed (for roux and greasing molds)
- flour - as needed (for roux)
- milk - as needed
- mustard powder - to taste
- nutmeg - 1/4 (freshly grated)
- Gruyère cheese - as needed (grated)
- eggs - 3 (separated)
- salt - to taste (to taste)
- pepper - to taste (to taste)
Instructions
- Prepare molds: Grease and flour soufflé molds.
- Make roux: Melt butter, whisk in flour, cook for 1-2 minutes.
- Create cheese sauce: Gradually add milk to roux, then add mustard, nutmeg, and Gruyère cheese.
- Incorporate eggs: Mix in egg yolks, then fold in whipped egg whites.
- Bake soufflés: Fill molds with mixture, bake in a water bath at 180°C for 25 minutes.
- Second bake: Unmold soufflés, top with cream and more cheese, bake until puffed and golden.
