Classic Cheese Soufflé

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F). Butter a 1.5-liter soufflé dish generously and dust it with some of the grated parmesan cheese.

   Ca. 5 min.

   Kokkens note: Ensure the dish is well-buttered and coated to help the soufflé rise without sticking.

2. 2

   In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.

   Ca. 2 min.

   Kokkens note: Do not let the roux brown; it should remain pale.

3. 3

   Gradually whisk in the warmed whole milk, a little at a time, until the mixture is smooth and thick. Continue to cook for a few minutes until the béchamel sauce coats the back of a spoon.

   Ca. 5 min.

   Kokkens note: Warming the milk beforehand helps prevent lumps in the sauce.

4. 4

   Remove the béchamel from the heat. Stir in the egg yolks one at a time, mixing well after each addition. Then, fold in the gruyere cheese, remaining parmesan cheese, dijon mustard, nutmeg, salt, and black pepper.

   Ca. 3 min.

   Kokkens note: Ensure the béchamel has cooled slightly before adding egg yolks to prevent them from scrambling.

5. 5

   In a separate clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer until they form stiff, glossy peaks.

   Ca. 4 min.

   Kokkens note: Make sure your bowl and beaters are completely grease-free for best results.

6. 6

   Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions until just combined, being careful not to deflate the mixture.

   Ca. 3 min.

   Kokkens note: Use a spatula and a gentle, upward folding motion to preserve the air in the egg whites.

7. 7

   Pour the soufflé mixture into the prepared soufflé dish. Place the dish on a baking sheet.

   Ca. 1 min.

   Kokkens note: Fill the dish to about three-quarters full.

8. 8

   Bake for 30 minutes, or until the soufflé is puffed, golden brown, and set in the center. Avoid opening the oven door during the first 20 minutes of baking.

   Ca. 30 min.

   Kokkens note: The soufflé will be delicate, so serve immediately once out of the oven.