Gruyère and Parmesan Cheese Soufflé

Name: Gruyère and Parmesan Cheese Soufflé
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 5 Tbsps all purpose flour; 59 milliliters (1/2 stick) butter; 1 pinch Pinch of cayenne pepper; 59 milliliters dry white wine; 8 larges egg whites; 6 larges egg yolks; 1 pinch Pinch of ground nutmeg; 0 teaspoons ground black pepper; 296 milliliters (packed) coarsely grated Gruyère cheese (about 6 ounces); 59 milliliters finely grated Parmesan cheese; 6 servings Grated Parmesan cheese; 1 teaspoon salt; 296 milliliters whole milk

Gruyère and Parmesan Cheese Soufflé might be just the main course you are searching for. This recipe serves 6. One serving contains 457 calories, 30g of protein, and 32g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Not A mixture of all purpose flour, egg yolks, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat.

Ingredients you will need

Parmesan

Butter

Equipment you will use

Baking Sheet

Sauce Pan

Oven

Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes.

Ingredients you will need

Cayenne Pepper

Nutmeg

All Purpose Flour

Milk

Wine

Equipment you will use

Whisk

Remove from heat.

Mix yolks, salt and pepper in small bowl.

Ingredients you will need

Salt And Pepper

Egg Yolk

Equipment you will use

Bowl

Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt).Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites.

Ingredients you will need

Parmesan

Gruyere

Cheese

Base

Egg Yolk

Equipment you will use

Hand Mixer

Whisk

Bowl

Transfer soufflé mixture to prepared dish.

Sprinkle with remaining 2 tablespoons Gruyère cheese.

Ingredients you will need

Gruyere

Cheese

Place soufflé in oven; reduce heat to 375°F.

Equipment you will use

Oven

Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

Equipment you will use

Oven Mitt

Oven

Equipment

Ingredients

Servings:

5Tbsps

all purpose flour 59milliliters

(1/2 stick) butter 1pinch

Pinch of cayenne pepper 59milliliters

dry white wine 8larges

egg whites 6larges

egg yolks 1pinch

Pinch of ground nutmeg 0teaspoons

ground black pepper 296milliliters

(packed) coarsely grated Gruyère cheese (about 6 ounces)59milliliters

finely grated Parmesan cheese 6servings

Grated Parmesan cheese 1teaspoon

salt 296milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Amelia Brut rosé Cremant de Bordeaux with a 4.1 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.