ATK Cheese Souffle


Based on this recipe from Cook's Illustrated (subscription required). Video is available at that same link.

NOTES

1. Gruyere can be substituted with Comté or Emmentalier. See original recipe for other options. We made a soufflé with Emmentalier (2016) and it was just as yummy.

2. Original recipe says to cook 30-35 minutes until 170 degrees inside, but we've had to cook beyond that and check by splitting the top open (about 2" down) with two spoons to be sure it's not runny inside.

3. Note that parmesan is divided out--some for coating the cooking dish; some to be added to the main cheese; and some for the final topping before baking.

4. Be sure eggs are cold when separating them.

5. Okay to use 1 tsp dried parsley and 1 tsp powdered (dried) mushroom.

6. Calls for standing mixer and 8-inch (2 quart) round soufflé dish.

7. If the egg whites don't seem to be whipping up quickly enough, double-check the speed you are using.  Refer to the video (link above) for guidance.

8. Don't preheat the oven until the cheese-and-egg mixture is set aside to cool.


INGREDIENTS

8 Tbl Parmesan cheese, grated (see Step 1 for dividing it up)
6 oz Gruyère cheese or similar cheese, shredded (1-1/2 cups; see Notes)
1/4 cup (1 1/4 ounces) all-purpose flour
1/4 tsp paprika
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp white pepper
Pinch ground nutmeg
4 Tbl (2 oz) unsalted butter
1-1/3 cups whole milk
6 large eggs, separated
1-1/2 tsp minced fresh parsley or 1 tsp dried parsley
(optional) 1 tsp powdered mushroom
1/4 tsp cream of tartar


PREPARATION

1. Grate gruyere and grate parmesan, if necessary.  Divide parmesan as follows:
  • 2 Tbl for coating baking dish
  • 5 Tbl for cheese mixture
  • 1 Tbl for topping
2. In a small bowl, combine flour, paprika, salt, cayenne, white pepper, and nutmeg; set aside.

3. Separate eggs. Put egg whites into bowl of a standing mixer, and put egg yolks in small bowl.

4. Add parsley (and mushroom powder, if using) into egg yolks. Set aside.

5. Spray soufflé dish with vegetable oil spray, then sprinkle with 2-Tbl portion of parmesan. Set aside.

6. Add 5-Tbl portion of parmesan to gruyere. Set aside.

7. Melt butter in medium-large saucepan over medium heat.

8. Stir in flour mixture and cook for 1 minute.

9. Slowly whisk in milk, bring to simmer, and continue to cook, whisking constantly, until mixture is thickened and smooth, about 1 more minute.

10. Remove pan from heat and whisk in cheese mixture until melted and smooth.

11. Pre-heat oven to 350, with rack in the middle.

12. After 10 minutes of cooling, whisk in egg yolk mixture. into cheese mixture.

13. Add cream of tartar to egg whites and using standing mixer fitted with whisk, whip on medium-low speed until foamy, about 1 minute.

14. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes.

15. Add cheese mixture and whip until fully combined, only about 15 seconds.

16. Pour mixture into prepared soufflé dish--leaving 1" at the top of the dish!--and sprinkle with remaining 1 Tbl of parmesan.

17. Bake at 350-360 until risen above rim, top is deep golden brown, 40 to 45 minutes.

  • Be sure to check that the center is done: we get better results by removing soufflé from oven and using two spoons to split the top, about 2-3" deep, to be sure it's not runny.

18. Sprinkle with a bit of fresh parsley, if available, and serve immediately.

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