Cheese & Chive Soufflés
This elegant soufflé recipe marries the rich flavors of Parmigiano-Reggiano and Gruyère cheese with the delicate balance of chives and nutmeg. A light and airy texture is achieved by folding in whipped egg whites, resulting in a show-stopping dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 3 Tbs. unsalted butter
- 1/2 cup plus 1/3 cup finely grated
- Parmigiano-Reggiano cheese
- 3 Tbs. all-purpose flour
- Pinch of cayenne pepper
- 1/8 tsp. freshly grated nutmeg
- 3/4 cup milk
- 2 Tbs. dry vermouth
- 3 eggs, separated
- 1 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/2 cup minced fresh chives
- 3/4 cup finely grated Gruyère cheese
Instructions
- Preheat an oven to 375ºF. Butter four 4-oz. ramekins with 1/2 Tbs. of the butter and sprinkle with 2 Tbs. of the Parmigiano-Reggiano.
- In a saucepan over medium-low heat, melt 2 Tbs. of the butter. Add the flour, cayenne and nutmeg and cook, whisking constantly, for 2 minutes. Slowly add the milk and vermouth, whisking until smooth and thickened, 2 to 3 minutes. Whisk in the egg yolks, salt, black pepper, chives, Gruyère and the 1D3 cup Parmigiano-Reggiano. Pour into a bowl. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, fold the egg whites into the soufflé base in three additions.
- Meanwhile, fill a breakfast pan two-thirds full with water and bring to a boil over medium-high heat. Using half of the batter, fill the ramekins to the top and sprinkle with 2 Tbs. of the Parmigiano-Reggiano. Place the ramekins in the breakfast pan. Transfer to the oven and bake until a toothpick inserted into the center of a soufflé comes out clean, about 17 minutes.
- Remove the soufflés from the ramekins and place on individual plates. Serve immediately. Let the ramekins cool, then repeat with the remaining batter. Serves 4.
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