Description
This Best-Ever Cheese Soufflé is a light, airy, and elegantly puffed dish featuring a savory blend of Parmigiano-Reggiano and Gruyère cheeses. Enhanced with a touch of Dijon mustard, dry mustard, and a hint of cayenne for depth and complexity, this soufflé is perfect as a sophisticated appetizer or a delightful brunch centerpiece. The rich cream base and carefully folded egg whites create a perfect delicate texture that rises impressively in the oven.
Ingredients
Cheese Soufflé Base
- 3 tablespoons unsalted butter, plus more to grease dish
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, divided
- 3 tablespoons all-purpose flour
- 1 1/4 cups heavy cream
- 4 large eggs, separated
- 3 tablespoons dry sherry
- 6 ounces Gruyère cheese, shredded (2 packed cups)
- 2 tablespoons sour cream
- 1 1/4 teaspoons kosher salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
Egg Whites
- 3 large egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Gather Ingredients: Collect all the ingredients needed for the soufflé to ensure a smooth cooking process.
- Prepare the Dish: Preheat your oven to 375°F (190°C). Butter a 1 1/2-quart soufflé dish thoroughly, then coat it evenly with 2 tablespoons of the grated Parmigiano-Reggiano cheese to prevent sticking and add flavor.
- Make the Roux: In a medium saucepan over medium-high heat, melt 3 tablespoons of unsalted butter. Stir in the all-purpose flour to create a smooth paste (roux), cooking briefly to eliminate the raw flour taste.
- Add Cream: Gradually whisk in 1 1/4 cups of heavy cream to the roux. Bring this mixture to a boil over moderate heat while whisking constantly to prevent lumps.
- Thicken Base: Reduce the heat to low and continue whisking for about 3 minutes until the mixture thickens significantly into a velvety, smooth consistency.
- Combine Base Ingredients: Transfer the thickened cream base to a large bowl and let it cool slightly. Once cooled, stir in the egg yolks (from 4 large eggs), 3 tablespoons dry sherry, shredded Gruyère cheese, 2 tablespoons sour cream, 1 1/4 teaspoons kosher salt, 1 teaspoon Dijon mustard, 1/2 teaspoon dry mustard, 1/4 teaspoon cayenne pepper, and the remaining 1/4 cup of Parmigiano-Reggiano cheese. Mix well to combine.
- Beat Egg Whites: Place the 3 large egg whites into a large stainless steel bowl. Add 1/4 teaspoon cream of tartar, then use an electric mixer to beat the whites until firm peaks form, ensuring they are light and fluffy.
- Fold Egg Whites: Carefully fold one-third of the beaten egg whites into the cheese soufflé base to lighten it. Then gently fold in the remaining egg whites until the mixture is homogenous with no streaks, preserving the airy texture.
- Fill Dish and Smooth Rim: Pour the soufflé mixture into the prepared dish. Use your thumb or a towel to run around the inside rim of the dish, wiping away any crumbs to allow the soufflé to rise evenly.
- Bake: Place the soufflé in the preheated oven and bake for about 35 minutes, until it is golden brown on top and beautifully puffed. Avoid opening the oven door during baking to prevent collapsing.
- Serve Immediately: Once baked, serve the soufflé right away to enjoy its light, airy texture at its peak.
Notes
- Be sure to use room temperature eggs to achieve the best volume when whipping the whites.
- Do not open the oven door during baking to prevent the soufflé from collapsing.
- The soufflé is best served immediately as it will begin to deflate after coming out of the oven.
- You can substitute dry sherry with white wine or no alcohol if preferred.
- Make sure to gently fold the egg whites to preserve their airiness, which is crucial for the soufflé’s rise.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
