Cheese Soufflé With Garlic And Fresh Herbs
By: James Bourque
Published: Monday, May 16, 2011 - 6:43am

Ingredients




Softened butter and grated Parmesan cheese to prepare the molds
6 tablespoons unsalted butter
2 cloves minced garlic
6 tablespoons flour
2 cups boiling milk
1 pinch teaspoon plus 1 fine sea salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 eggs yolks
10 egg whites at room temperature
1 teaspoon cream of tartar
 cup finely minced chives
 cup minced Italian parsley
6 ounces coarsely grated Gruyere or a combination of Gruyere and grated Parmesan

Preparation

1 Butter 8 individual 1¼-cup soufflé molds or ramekins. Dust with Parmesan and place on a baking sheet. 2 For the soufflé base, melt the butter along with the garlic in a medium saucepan. Cook for 1 minute, stirring. Stir in flour and continue to stir over moderate heat until butter and flour foam together for 2 minutes without browning. Remove from heat. 3 Off heat, add boiling milk and beat vigorously with a whisk until well blended. Add 1 teaspoon salt, peppers and nutmeg. Return to heat and boil, stirring, for 1 minute. Sauce should be very thick. Remove from heat. 4 Off heat, add yolks, one at a time, beating well after each addition. Correct seasoning. Seasoning should be strong as the upcoming addition of the whites will dilute the flavor. 5 To finish the soufflés: Preheat the oven to 400 degrees. 6 Whisk egg whites with a large pinch of salt and cream of tartar. Start beating on low speed and raise the speed gradually as the egg whites mount. When soft peaks form, stir one quarter of the beaten whites into the soufflé base followed by chives, parsley and all but 3 tablespoons of the cheese. Then fold the lightened base into the remaining whites. 7 Ladle equal amounts of the soufflé mixture into the 8 prepared molds, place them on a baking sheet and sprinkle the remaining 3 tablespoons cheese over the tops. Place on the middle rack of the oven. Lower the heat to 375. Bake 20 minutes, or until risen and set. Serve right away.

Comments:
James Bourque

Makes a great Springtime appetizer when served with a crisp Chardonnay.