A two-cheese soufflé
Beat the whites until they hold; fold them in like they're a sleeping child.
Serves 460 minmedium
Ingredients
- 120 g Gruyère réserve
- 40 g Parmigiano 24-mo
- 4 each Eggs
- 40 g Cultured butter
- 250 ml Whole milk
Method
Make a thick béchamel: melt the butter, whisk in flour, cook one minute, slowly add warm milk.
Off the heat, beat in the egg yolks one at a time, then the grated cheeses.
Whip the whites to firm peaks with a pinch of salt. Stir a third into the base; fold in the rest gently.
Pour into a buttered, grated-Parm-coated dish. Bake 25–28 minutes at 200°C. Serve the instant it leaves the oven.
Featured cheese
Gruyère
Switzerland · cow milk