Cheese Souffle

 Cheese Soufflé

My Brother-In-Law George having been a Michelin Star Chef gave me the use of this recipe and it is just divine.  While I don’t make Cheese Souffle very often, when I do I so enjoy it. With its light and airy texture that asserts the full flavor of Parmigiano-Reggiano and Gruyère with a quick taste of the dried mustard and Dijon, oh it just screams eat me now. 

 6 Servings:

Ingredients

3 tablespoons unsalted butter, plus more to grease dish

1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, divided

3 tablespoons all-purpose flour

1 1/4 cups of heavy cream

4 large eggs, separated, plus 3 large egg whites

3 tablespoons dry sherry

6 ounces Gruyère cheese, shredded (2 packed cups)

2 tablespoons sour cream

1 1/4 teaspoons kosher salt

1 teaspoon Dijon mustard

1/2 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon cream of tartar

Directions

Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano-Reggiano.

In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste.

Gradually whisk in cream and bring mixture to a boil over moderate heat, whisking constantly.

Reduce the heat to low and cook, whisk, until very thick, 3 minutes.

Transfer base to a large bowl; let cool. Stir in egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and the remaining 1/4 cup of Parmigiano-Reggiano.

Put egg whites in a large stainless-steel bowl. Add cream of tartar. Using an electric mixer, beat egg whites until firm peaks form.

Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.

Scrape mixture into prepared dish. Run your thumb or a towel around the inside rim of the dish to wipe away any crumbs.

Bake for about 35 minutes, until soufflé is golden brown and puffed. Serve right away.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

French Fare, Potpourri of Frugality. Kilbride