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Soufflé au Fromage
The classic French cheese soufflé, light, airy and show-stopping straight from the oven. Folding the whipped egg whites into the thick béchamel gently but thoroughly is what preserves the air needed for the soufflé's dramatic rise, rather than knocking it flat.
Ingredients
Instructions
Butter 6 soufflé dishes, dust with parmesan. Refrigerate.
Make béchamel: melt butter, add flour, cook. Add warm milk, stir thick. Cool.
Beat in egg yolks, Gruyere, mustard and cayenne. Season.
Whisk egg whites to firm peaks.
Fold whites into sauce gently but thoroughly.
Fill dishes three quarters full.
Bake at 200°C for 12–15 minutes. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
