Cheese soufflé

By
Romain Avril

This dish is quick to make but its taste will definitely stick around.

Maybe a bit more complex to execute than the sweet ones, it is totally worth mastering.

Ingredients

Soufflé

  • 60 ml Parmigiano-Reggiano

  • 2 tbsps Parmigiano-Reggiano

  • 3 tbsps Butter

  • 3 tbsps AP flour

  • 296 ml 35% cream (warm)

  • 7 Pcs egg whites

  • 4 Pcs egg yolks

  • 3 tbsps Sherry wine

  • 171 g Gruyère

  • 2 tbsps Crème fraiche

  • 1¼ tsps Kosher salt

  • 1 tsp Dijon mustard

  • ½ tsp Dry mustard

  • ¼ tsp Cayenne pepper

  • ¼ tsp Cream of tartar

Preparations

Cheese soufflé

Preheat the oven to 375°. Butter 6 8oz soufflé dish and coat them with 2 tbsps of the Parmigiano. In a medium saucepan, melt the butter. Stir in the flour to make a roux. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 2-3 minutes. Transfer the base to a bowl and let it cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano. Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain. Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dishes to wipe away any crumbs. Bake for 15 minutes, until the soufflés are golden brown and puffed. Serve right away.