Cheese Soufflé

Cheese Soufflé

where my tray seemed to take on mammoth proportions, there was the problem of what to make with them all. Well, for a start, cheese soufflé, one of the few dishes that Blai’s actually requested for me to make.

I’ve made individual chocolate soufflés in the past but never a big one and so I turned to a blog whose recipes have never done me wrong: Orangette. Molly’s recipe is that of Julia Child’s, the doyenne of French cuisine, and with two such ladies backing this soufflé, I knew it should turn out reasonably well. Incidentally, I looked up the recipe in the Larousse Gastronomique and it’s pretty much the same.

Cheese Soufflé

2 tbsps finely grated Parmigiano Reggiano (I used another hard cheese – Grana Padano)

2 1/2 tbsps unsalted butter and more for buttering

3 tbsps plain flour

1 cup (250 mL) milk

a pinch of freshly grated nutmeg

1/2 tsp salt

a few grinds of black pepper

6 small egg yolks (or 4 large yolks)

7 small egg whites (or 5 large whites)

1 cup coarsely grated Gruyère cheese