Chive and Gruyere Cheese Souffle
1/4 cup unsalted butter, softened, for greasing the souffle dish,
plus additional 1/4 cup butter, softened
1/4 cup finely grated Parmesan
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
6 eggs, separated, plus 2 egg whites
2 cups grated Gruyere
1/4 cup finely chopped chives
Remove the top oven rack and place a rack on the bottom 1/3 of the
oven. Preheat the oven to 350 degrees F.
Create a parchment paper or aluminum foil collar
for the souffle dish; the collar should measure about 2 inches above
the top of the dish. Grease the souffle dish and collar separately
with 1/4 cup softened butter (see Cook's Note*). Dust the inside of
the dish and the collar with 1/4 cup of Parmesan. Reserve any
leftover cheese for sprinkling on top of the souffle. Secure the
collar to the outside of the dish with butcher's twine.
Melt 1/4 cup of butter in a large saucepan over medium heat. Add the
flour and stir constantly for 2 minutes, making sure it doesn't
brown. Slowly whisk in the milk until smooth, and continue stirring
for about 4 to 5 minutes to form a bechamel sauce; the bechamel
sauce should be very thick. Remove from the heat and add the salt,
nutmeg, and cayenne pepper.
Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until
fully incorporated. Stir in the Gruyere and chives. Set aside (see
Cook's Note**).
Place the 8 egg whites in an electric mixer fitted with a whisk
attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of
the egg whites into the souffle base. Fold in the remaining egg
whites, being careful not to over mix. Gently spoon the mixture into
the souffle mold and bake for 45 minutes, or when a wooden skewer
inserted into the middle of the souffle comes out clean. Minimize
opening and closing the oven door. Serve immediately sprinkled with
reserved cheese.
Yield: 6 servings
Cook's Note: *Use a butter wrapper or a little piece of parchment
paper to keep your hands clean while smearing the softened butter in
the souffle dish. This coating technique is called "chemise." **Up
to this point, the souffle base can be made ahead of time. |