Cheese Soufflé

Name: Cheese Soufflé
Yield: serves 6
Ingredients: 4 tablespoons unsalted butter, plus more, melted, for the dish; 1 cup finely grated Parmesan cheese, plus more for dusting; 1 large shallot, finely chopped; 6 tablespoons all-purpose flour; 1 1/2 cups milk; 2 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh thyme; Generous pinch of freshly grated nutmeg; Pinch of cayenne pepper; 1 cup grated Gruyère cheese; Coarse salt and freshly ground pepper; 6 large egg yolks plus 8 large egg whites, room temperature; Pinch of cream of tartar (if not using a copper bowl)

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

4 tablespoons unsalted butter, plus more, melted, for the dish

1 cup finely grated Parmesan cheese, plus more for dusting

1 large shallot, finely chopped

6 tablespoons all-purpose flour

1 1/2 cups milk

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

Generous pinch of freshly grated nutmeg

Pinch of cayenne pepper

1 cup grated Gruyère cheese

Coarse salt and freshly ground pepper

6 large egg yolks plus 8 large egg whites, room temperature

Pinch of cream of tartar (if not using a copper bowl)

Preparation

Step 1
Preheat the oven to 400°F, with a rack in the middle. Brush the outer lip of a 2-quart soufflé dish with melted butter. Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim. Brush the inside of both the dish and the collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill the dish in the freezer 15 minutes.
Step 2
Heat the butter in a medium saucepan over medium heat. Add the shallot; cook until soft, 3 to 4 minutes. Add the flour; cook, whisking, 3 minutes. Whisk in the milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add the cheeses; whisk until melted. Season with 1 teaspoon salt and pepper to taste. Pour into a bowl; stir in the yolks.
Step 3
Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
Step 4
Spoon one-third of the whites onto the base. Fold them in: Cut through the center of the mixture with a large rubber spatula; gently turn the spatula over. Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined. Fold in the remaining whites, one-third at a time.
Step 5
Pour the mixture into the prepared dish. Bake 15 minutes. Reduce temperature to 375°F; bake until set, 16 to 18 minutes. Remove the collar, and serve immediately

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSoufflé Dessert French European Parmesan Cheese Dairy Gruyère Rosemary Herbs & Spices Thyme Side Main Lunch Brunch Dinner Nut Free Vegetarian Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes