Isaac is back with another wonderful recipe to share – cheese soufflé! Watch him create this savory dish here and find the ingredients and directions, below!
- 3/4 stick butter
- 6 tbsp flour
- 2 cups milk
- pinch of nutmeg
- 3/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 egg yolks
- 2 tbsp minced fresh chives
- 5 egg whites
- 2 cups Gruyere cheese, coarsely grated
- 2 tbsp Parmesan cheese, finely grated
- 2 tbsp soft butter
Preheat oven to 400 degrees, convection setting if possible.
First, make the Bechamel sauce –
Combine butter and flour in a heavy sauce pan. Using a wooden spoon, cook on medium heat until mixture is bubbling and starts to smell like roasted almonds – about two to three minutes.
Then add the cold milk all at once and whisk the mixture together. Add in salt, pepper, nutmeg and cayenne.
Cook until thickened and the mixture boils for a few minutes on medium heat. Taste and season accordingly.
Cool the mixture for ten minutes.
In the meantime, thoroughly butter a large ramekin and coat with Parmesan cheese. Tap out excess cheese.
Add the four egg yolks to the Bechamel sauce one at a time, whisking throughly after each addition.
Beat five egg whites until the peaks are soft / medium.
Mix 1/3 of the egg whites into the sauce to lighten, then fold remaining egg whites in, adding handfuls of the cheese intermittently.
Add in minced chives.
Do not over mix. Gently pour soufflé base into prepared ramekin.
Place in preheated oven, Turn oven down to 375, Bake for 35-40 minutes.