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unsalted butter Parmesan cheese shallot all-purpose milk fresh rosemary thyme generous cayenne pepper Gruyere cheese salt egg yolks cream of tartar
Viewed: 72 - Published at: 5 years agoIngredients
- 4 tablespoons unsalted butter, plus more, melted, for the dish
- 1 cup finely grated Parmesan cheese, plus more for dusting
- 1 large shallot, finely chopped
- 6 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- Generous pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 1 cup grated Gruyere cheese
- Coarse salt and freshly ground pepper
- 6 large egg yolks plus 8 large egg whites, room temperature
- Pinch of cream of tartar (if not using a copper bowl)
Method
- Preheat the oven to 400F, with a rack in the middle.
- Brush the outer lip of a 2-quart souffle dish with melted butter.
- Tie a sheet of parchment around the dish with kitchen twine so it extends 3 inches above the rim.
- Brush the inside of both the dish and the collar with melted butter.
- Dust with Parmesan cheese; tap out excess.
- Chill the dish in the freezer 15 minutes.
- Heat the butter in a medium saucepan over medium heat.
- Add the shallot; cook until soft, 3 to 4 minutes.
- Add the flour; cook, whisking, 3 minutes.
- Whisk in the milk, herbs, and spices.
- Bring to a boil.
- Reduce heat to low; whisk until thick, about 4 minutes.
- Add the cheeses; whisk until melted.
- Season with 1 teaspoon salt and pepper to taste.
- Pour into a bowl; stir in the yolks.
- Using a balloon whisk, beat the whites and a pinch of salt in a copper bowl to stiff peaks.
- (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
- Spoon one-third of the whites onto the base.
- Fold them in: Cut through the center of the mixture with a large rubber spatula; gently turn the spatula over.
- Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined.
- Fold in the remaining whites, one-third at a time.
- Pour the mixture into the prepared dish.
- Bake 15 minutes.
- Reduce temperature to 375F; bake until set, 16 to 18 minutes.
- Remove the collar, and serve immediately
