The Loftiest Soufflé
You can never have too many main course recipes, so give The Loftiest Soufflé From preparation to the plate, this recipe takes about 45 minutes. A mixture of parmesan, xanthan gum, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.
Brush ramekins withbutter and place on a foil-lined baking sheet;sprinkle ramekins with 2 tablespoons Parmesan (total).Chill for 20 minutes or, covered, up to 1 day.
Melt 3 tablespoons butter in a small saucepan overmedium heat.
Add flour; whisk constantly for 30seconds. Gradually whisk in milk; increase heatand bring to a boil, whisking constantly.
Addremaining 2 tablespoons Parmesan and 1/2 cup Gruyère;stir until melted.
Add nutmeg and season withsalt and pepper.
Transfer béchamel to a mediumbowl and cover with plastic wrap; set aside.
Place egg whites in a large bowl. Stir in apinch of salt and xanthan gum, if using. Using anelectric mixer, beat egg whites until firm but notstiff, 3-4 minutes.
Stir egg yolks into béchamel. Gently stir in1/4 of beaten egg whites to loosen béchamelbase, then gently fold in remaining egg whitesjust to combine, taking care not to deflate.
Divide mixture among ramekins; sprinkle with1/2 cup Gruyère. Run your finger around inside lipof ramekins, cleaning edges.
Bake until soufflésrise, centers are set, and cheese is goldenbrown, 18-22 minutes.