Three-Cheese Souffle

Name: Three-Cheese Souffle
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 6 servings Sliced baguette, for serving; 237 milliliters finely grated emmentaler or appenzeller cheese; 1 Tbsp cornmeal; 4 larges eggs, separated, plus 2 egg whites; 118 milliliters all-purpose flour; 1 teaspoons minced garlic; 355 milliliters finely grated comte or gruyere cheese; 6 servings Kosher salt; 1 teaspoons fresh lemon juice; 1 pinch Pinch of freshly grated nutmeg; 296 milliliters finely grated parmesan cheese; 6 Tbsps unsalted butter, plus more for greasing; 473 milliliters whole milk

Three-Cheese Souffle might be just the main course you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 629 calories, 31g of protein, and 35g of fat each. A mixture of eggs, lemon juice, cornmeal, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert.

Instructions

Position a rack in the middle of the oven and preheat to 37

Equipment you will use

Oven

Butter the bottom and sides of a 2-quart souffle dish up to the top edge.

Ingredients you will need

Butter

Sprinkle with 1/4 cup parmesan and the cornmeal.

Ingredients you will need

Cornmeal

Parmesan

Place in the freezer while you prepare the souffle.

Make the roux: Melt 6 tablespoons butter in a heavy-bottomed saucepan over medium heat and add the garlic. Stir in the flour, nutmeg and 2 teaspoons salt and cook, stirring, until the flour is cooked but not browned, about 2 minutes.

Ingredients you will need

Butter

Garlic

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Sauce Pan

Whisk in the milk and simmer, whisking constantly, until the mixture is as thick as pudding, about 5 minutes. Stir in the comte, emmentaler and 3/4 cup parmesan until melted, then remove from the heat. Stir in the 4 egg yolks one at a time.

Ingredients you will need

Swiss Cheese

Egg Yolk

Parmesan

Comte

Milk

Equipment you will use

Whisk

Transfer the mixture to a large bowl and stir to cool slightly.

Equipment you will use

Bowl

Beat the 6 egg whites and lemon juice in a large bowl with a mixer until soft peaks form. Fold a quarter of the whites into the cheese base, then fold in the remaining whites.

Ingredients you will need

Lemon Juice

Egg Whites

Cheese

Base

Equipment you will use

Blender

Bowl

Place the prepared souffle dish on a baking sheet, pour in the batter and smooth the top. Run your finger around the inside lip of the dish to push the batter away from the edge and create a ridge. Scatter the remaining 1/4 cup parmesan on top.

Ingredients you will need

Parmesan

Equipment you will use

Baking Sheet