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| Chef: JoAnna Minneci | |
| Food Mood: Elegant | |
| Cuisine: French | |
Servings: 12 |
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Ingredients |
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| 3 Tbsp unsalted butter, plus more for buttering ramekins 3 Tbsp all-purpose flour 1 1/2 cups milk , warmed 1/8 tsp cayenne pepper, or to taste Pinch of freshly grated nutmeg Coarse salt and freshly ground black pepper 4 egg yolks 3/4 cup grated Gruyere cheese 1/4 cup finely grated Parmigiano-Reggiano cheese, plus more for coating ramekins 3 Tblsp freshly chopped herbs such as chervil, chives or parsley 6 egg whites |
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Method |
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| Position rack in lower 1/3 of oven, remove any upper racks, and preheat to 400 degrees. Butter 12 ramekins; sprinkle with Parmigiano-Reggiano cheese to coat. Place in freezer. Melt butter over medium heat. Whisk in flour and cook until foaming but not browned. Whisk in milk. Add cayenne, nutmeg, salt and pepper and bring to a boil. Stir constantly, until the sauce thickens. In another bowl, whisk yolks, salt and pepper. Off the heat, add yolks to bechamel, one at a time, whisking quickly to blend. Fold in the cubed Gruyere, Parmesan and herbs. Set aside. Whip egg whites to stiff peaks, (but not dry!) Add 1/4 of the beaten egg whites to the sauce and stir until well-mixed. Pour sauce the remaining whites and fold lightly. Fill the prepared dish(es) with the mixture, smoothing the top with a metal spatula. Place souffle in oven; 15 mins at 400. Reduce heat to 375 degrees. Bake another 10 mins. Remove from oven and serve IMMEDIATELY. |
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