- Yield: 12 servings
Cheese Soufflé
Recipe courtesy of Mark Beggs, Executive Chef, and Paul Kochanowski, Executive Sous Chef, Cincinnati Country Club (Cincinnati, Ohio)
Ingredients
- whole milk - 1 qt.
- gruyere cheese - 1 1/2 cups, shredded
- egg whites - 18 ea.
- flour - 1/4 cup
- clarified butter - 1/4 cup
- salt - to taste
- pepper - to taste
- Hollandaise sauce - to taste
Instructions
- Lightly butter and flour 12 ceramic souffle dishes.
- Make a bechamel: Warm butter in heavy-bottom pan. Stir in flour and cook, stirring constantly until it bubbles but does not turn brown, about 2 minutes.
- Add milk and continue to stir as sauce thickens.
- Bring to a boil, then take off the heat and add 1 cup of gruyere. Save the rest for topping.
- Next, whip egg whites until soft peaks form (do not over-whip). Then, slowly fold whipped egg whites into the bechamel.
- Ladle into souffle cups and gently top with remaining shredded cheese.
- Bake for 25-30 minutes, being careful not to open and close the oven or otherwise disturb the souffle.
- Serve directly from the oven with your favorite Hollandaise sauce.
