Cheese soufflé, nicely risen and airy
Ingredients · Servings 4
- 0.5 l Milk
- 4 Eggs
- 60 Butter
- 50 Flour
- 125 Grated Gruyère
- 1 pinch Nutmeg
- Cell
- Pepper
Method · 40 min
- First, preheat your oven to 180°C (350°F) so it's nice and hot when you put the soufflé in: this rapid temperature increase helps the mixture rise properly. Meanwhile, thoroughly butter a soufflé dish, or several small individual ramekins, paying particular attention to the edges. Then, lightly dust the inside with flour, and turn the dish upside down to remove the excess. This reduces the risk of sticking and promotes a beautiful, even rise of the soufflé during baking.
- In a saucepan, melt the butter over low heat, then add the flour, stirring immediately with a wooden spoon or whisk. This will create a thick, smooth base. Gradually pour in the milk, stirring constantly to prevent lumps from forming. Continue cooking until the mixture thickens and reaches the consistency of a smooth béchamel sauce. Season with nutmeg, salt, and pepper, then mix well to distribute the flavors evenly.
- Separate the egg whites from the yolks, being careful not to leave any trace of yolk in the whites. Off the heat, or over very low heat, whisk the egg yolks one at a time into the still-warm béchamel sauce, stirring vigorously after each addition to obtain a smooth texture. Then add the grated Gruyère cheese and stir until it begins to melt. You should obtain a smooth, fragrant, and well-bound mixture that will form the delicious base of your cheese soufflé.
- Place the egg whites in a clean, perfectly dry bowl, then whisk them until stiff peaks form. Well-whipped egg whites are essential for giving the soufflé its light texture and beautiful height. Gently fold them into the cheese mixture in several additions, using a spatula. Lift the mixture rather than stirring it vigorously to retain as much air as possible. This step is what gives the recipe its airy and fluffy quality.
- Pour the mixture into the prepared mold, filling it only halfway, or slightly above depending on its height, to allow the soufflé enough room to rise without overflowing too quickly. Gently smooth the surface if necessary, then immediately place it in the preheated oven. Bake for approximately 25 minutes without ever opening the oven door, as a draft of cold air will cause the soufflé to collapse. Simply watch through the window: it should rise, brown, and appear well-developed.
- As soon as the soufflé is well risen and beautifully golden, remove it from the oven and serve immediately. A soufflé doesn't like to wait: it naturally begins to deflate after a few minutes. Serve it right away to enjoy its volume, light texture, and melting cheese center. You can accompany it with a simple green salad, which will add a touch of freshness and perfectly balance its richness. It's at the moment of serving that the magic of the soufflé truly happens.
4 pers.
Lovers of savory treats, cheese soufflé is always a hit at the table! Embrace simplicity with this classic, made with soft Gruyère cheese, eggs, and milk, for a light and golden starter. Ideal in winter, when the craving for warmth and comfort is strong. Easy to prepare and foolproof, it brings together young and old around the pleasure of sharing. Sit back, this soufflé is sure to bring smiles!
