Updated Tuesday, December 22nd, 2009
Total Time: 30
Yield: 2 servings
Don't let the term "soufflé" fool you--this cheese soufflé recipe is easy to pull off and even works well as a dinner-party starter.
Heat oven to 400 degrees. Butter a half-quart souffle mold, dust with flour, and place in refrigerator. In a large, heavy saucepan over low heat, melt butter. Slowly whisk in flour, and cook, while whisking, about 3 minutes; don't let the mixture brown.
Remove from heat and whisk in milk. Whisk in salt, pepper, and nutmeg. Return to low heat, whisking until mixture bubbles. Remove from heat and let cool 5 minutes. Whisk in 5 egg yolks one at a time and set aside.
In a separate bowl, whip whites of 7 eggs with a hand mixer until they hold firm, shiny peaks. Fold one-third of whipped egg whites into liquid mixture. Fold in Gruyere. Fold in remaining whipped egg whites.
Pour into chilled soufflé mold, top with overlapping slices of Swiss cheese. Place on a baking sheet and bake 20 to 25 minutes, or until firm.
In this issue: Summer Off the Beaten Path
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