Gruyere And Parmesan Souffle Recipes

GRUYERE AND PARMESAN SOUFFLE

Steps:

• Start making the bechamel sauce. Melt the butter in a skillet over low heat. Stir in the process.
• Add the flour and keep stirring. Gradually add the milk while continuously stirring until you have a smooth paste. Set aside to cool.
• Add the egg whites to a bowl and whip them using a hand mixer. Mix until they make stiff peaks. Set aside.
• Add the paprika and nutmeg to the bechamel sauce. Stir until even.
• Continue by stirring in the yolks, one at a time.
• Add the whipped eggs and mix some more until just about even. Add the grated Gruyere and mix it in. Set aside.
• Coat 4 ramekins with butter, spread with grated parmesan, and distribute the egg and Gruyere mixture to them.
• Bake for 25 minutes at 350⁰F/175⁰C.

GRUYèRE AND CHIVE SOUFFLé

Steps:

• Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
• In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
• Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
• Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
• Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
• Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.