Gruyere and Parmesan Cheese Souffle
Serving Size: 8
|1/4 cups||Parmesan cheese, finely shredded|
|2 tablespoons||Gruyere cheese, coarsley grated, packed (6 oz total, divided)|
|1 1/4 cups||Gruyere cheese, coarsley grated, packed (6 oz total, divided)|
|1/4 cups||dry white wine|
|1 1/4 cups||whole milk|
|1/4 teaspoons||ground black pepper|
|5 tablespoons||all-purpose flour|
|Parmesan cheese, grated|
|1/4 teaspoons||cream of tartar|
- Separate eggs; place yolks and whites in large mixing bowls and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F. Generously butter two 1- quart souffle dishes. Coat the souffle dishes with grated Parmesan cheese, tapping out the excess.
- Melt butter in a heavy large saucepan over medium heat. Whisk in flour, salt, black pepper, cayenne pepper, and nutmeg. Whisk in milk, then wine. Cook until thick and bubbly, whisking constantly. Remove from heat.
- Whisk the yolks. Add a small amount of sauce to the yolks, whisking quickly to blend. Add remaining sauce and continue to whisk until mixture is smooth. Fold in 1 1/4 cups Gruyere cheese and finely shredded Parmesan cheese (cheeses do not need to melt). Set aside.
- Beat egg whites and cream of tartar in a large mixing bowl with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).
- Fold one - fourth of whites into the lukewarm souffle base to lighten. Fold souffle base into remaining whites. Transfer souffle mixture to prepared dishes. Sprinkle with remaining 2 tablespoons Gruyere cheese.
- Place souffles in oven; reduce heat to 375 degrees F. Bake for 30 minutes or until puffed, golden, and gently set in center. Serve immediately.
Note: Cream of tartar lends stability to egg foams.