Cheese Soufflé Recipe: Gourmet Edition

Ingredients:

• 4 tablespoons unsalted butter, plus extra to butter the dish
• 1/4 cup finely grated Parmesan cheese
• 1 1/4 cups whole milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 4 large egg yolks, at room temperature
• 5 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/2 cups coarsely grated Gruyère cheese (6 ounces)

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 6–8-cup (1.5-2L) soufflé dish and sprinkle with the Parmesan cheese, tapping out any excess.
2. In a medium saucepan, heat the milk over medium heat until just simmering.
3. In another medium saucepan, melt the butter over low heat. Add the flour and whisk until smooth. Cook for 1 minute, whisking constantly.
4. Remove from the heat and slowly pour in the hot milk, whisking constantly until smooth.
5. Return the saucepan to the heat and, whisking constantly, cook until the mixture comes to a boil and thickens, about 2 minutes.
6. Remove from the heat and whisk in the salt and nutmeg.
7. Whisk in the egg yolks one at a time, whisking well after each addition.
8. In a large bowl, using an electric mixer, beat the egg whites and cream of tartar at high speed until stiff peaks form.
9. Stir one-quarter of the egg whites into the yolk mixture to lighten it, then gently fold in the remaining egg whites until no streaks remain.
10. Gently fold in the Gruyère cheese.
11. Spoon the mixture into the prepared dish and smooth the top.
12. Bake until the soufflé is golden brown and puffed, about 25 to 30 minutes. Firm to the touch yet still soft in the center.
13. Serve immediately while the soufflé is still puffed and hot, with a light salad or mushroom sauce on the side.
14. Enjoy your gourmet cheese soufflé!

Verdict and Serving Suggestions:

This cheese soufflé recipe is the perfect way to impress your guests with a gourmet dish. The combination of Parmesan and Gruyère cheese creates a rich and delicious flavor that is sure to please any palate. The soufflé should be served immediately after baking while it is still hot and puffed. Serve with a light salad or mushroom sauce on the side to balance the flavors. Enjoy the simple yet sophisticated dish!