Cheese Soufflé

A Cheese Soufflé is a classic French dish that combines the richness of cheese with the delicate texture of a perfectly risen soufflé. This recipe offers a simplified approach to making a cheese soufflé, focusing on bold cheese flavor, a light yet substantial texture, and ease of preparation. The soufflé features a combination of Gruyère and Parmesan cheeses, seasoned with paprika, cayenne pepper, white pepper, and nutmeg. The egg whites are whipped to stiff peaks and incorporated into the cheese sauce for a well-balanced and satisfying outcome. Serve this impressive soufflé as a centerpiece for a special dinner or a brunch with a touch of elegance.

SERVES 4 TO 6

INGREDIENTS:

• 1 ounce Parmesan cheese, grated (½ cup)
• ¼ cup (1¼ ounces) all-purpose flour
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon white pepper
• Pinch ground nutmeg
• 4 tablespoons unsalted butter
• 1⅓ cups whole milk
• 6 ounces Gruyère cheese, shredded (1½ cups)
• 6 large eggs, separated
• 2 teaspoons minced fresh parsley
• ¼ teaspoon cream of tartar

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch round (2-quart) soufflé dish with vegetable oil spray and sprinkle with 2 tablespoons of grated Parmesan cheese.
2. In a bowl, combine the all-purpose flour, paprika, salt, cayenne pepper, white pepper, and nutmeg. In a small saucepan, melt the butter over medium heat. Stir in the flour mixture and cook for 1 minute. Slowly whisk in the whole milk and bring the mixture to a simmer. Cook, whisking constantly, until the mixture is thickened and smooth, about 1 minute. Remove the pan from heat and whisk in the shredded Gruyère cheese and 5 tablespoons of grated Parmesan cheese until melted and smooth. Allow the mixture to cool for 10 minutes, then whisk in the egg yolks and 1½ teaspoons of minced parsley.
3. Using a stand mixer fitted with a whisk attachment, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 to 4 minutes. Gently fold the cheese mixture into the whipped egg whites until fully combined, taking care not to deflate the mixture.
4. Pour the mixture into the prepared soufflé dish and sprinkle the top with the remaining 1 tablespoon of grated Parmesan cheese. Bake the soufflé in the preheated oven until it has risen above the rim, the top is deep golden brown, and the interior registers 170 degrees Fahrenheit, about 30 to 35 minutes. Sprinkle the soufflé with the remaining ½ teaspoon of minced parsley and serve immediately.

VARIATION – Cheese Soufflé with Fines Herbes: Whisk 1 tablespoon of minced fresh chives and 1½ teaspoons of minced fresh tarragon into the soufflé base with the egg yolks and parsley in step 2. This variation adds an extra layer of herbal freshness to the dish.

TIPS:

• When preparing the soufflé dish, make sure to spray it with vegetable oil spray and sprinkle it with Parmesan cheese. This step helps the soufflé rise evenly and prevents sticking.
• Use a gentle folding motion when incorporating the whipped egg whites into the cheese mixture. This ensures a light and airy texture while avoiding deflating the egg whites.
• To test for doneness, an instant-read thermometer is the most reliable method. The interior of the soufflé should register 170 degrees Fahrenheit.
• Be cautious not to overcook the soufflé, as it can become dry. Remove it from the oven when the top is deep golden brown and the interior is set.
• For added variation, consider the “Cheese Soufflé with Fines Herbes” option provided at the end of the recipe. This variation adds the fresh flavors of chives and tarragon to the soufflé base.