Cheese Soufflé

A classic French cheese soufflé with Gruyère cheese - light, flavorful and impressive.

Ingredients

• 120g grated Gruyère cheese
• 60g butter
• 60g flour
• 400ml milk
• Freshly grated nutmeg
• Freshly ground pepper
• Salt (use sparingly)
• Rosemary
• Cayenne pepper
• 1 pinch sugar
• 6 eggs
• 1 garlic clove
• Butter and flour for the ramekins

Instructions

1. Preheat the oven to 200°C.

2. Brush the soufflé ramekins with butter and dust with flour.

3. Put 60g butter in a pot and melt. Add 60g flour and stir for 5 minutes over mild heat, but don’t let it brown.

4. Add the cold milk and thicken everything while stirring (about 5 minutes). Then stir in the grated cheese, nutmeg, pepper, 1 pinch of sugar, rosemary and some garlic paste, then gradually add the 6 egg yolks. This mixture must taste good.

5. Beat the egg whites in a metal bowl until stiff (1½ minutes), then add 1 pinch of salt and 1 pinch of sugar. Beat the egg whites again for 1½ minutes until the whites are glossy and form peaks.

6. Fold the egg whites into the egg-cheese cream in stages using a rubber spatula. Carefully distribute the soufflé mixture into the soufflé ramekins (3/4 full).

7. Place the soufflé ramekins on the bottom rack in the oven and bake for 12-15 minutes (200°C). The soufflé must still be soft inside.

Notes

• Only separate eggs when all other steps are prepared
• The egg whites must be perfectly beaten to stiff peaks
• Serve soufflé immediately as it deflates quickly
• Don’t open the oven during baking