ATK
Serves 4 to 6
Serve this soufflé with a green salad for a light dinner. To prevent the soufflé from overflowing the soufflé dish, leave at least 1 inch of space between the top of the batter and the rim of the dish; any excess batter should be discarded. The most foolproof way to test for doneness is with an instant-read thermometer. To judge doneness without an instant-read thermometer, use two large spoons to pry open the soufflé so that you can peer inside it; the center should appear thick and creamy but not soupy.
1 ounce Parmesan cheese, grated
1.25oz all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
Pinch ground nutmeg
4 tablespoons unsalted butter
10oz whole milk
6 ounces Gruyère cheese, shredded
6 large eggs, separated
1/4 teaspoon cream of tartar
Method
Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan.
Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl.
Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute.
Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute.
Remove pan from heat and whisk in Gruyère and 5 tablespoons Parmesan until melted and smooth.
Let cool for 10 minutes, then whisk in egg yolks.
Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute.
Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes.
Add cheese mixture and continue to whip until fully combined, about 15 seconds.
Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan.
Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes.
Raymond Blanc
The souffle base can be prepared a day in advance and kept in the fridge, the surface covered with buttered greaseproof paper to avoid crusting. You need to have everyone seated and ready to eat when you take the dish from the oven – even a perfectly cooked souffle will stay inflated for only around 5 minutes. Montgomery cheddar or gruyere could be substituted for the comté.
Serves 6
20g unsalted butter, melted
20g dried coarse breadcrumbs
7 organic/free-range medium egg whites (210g)
4 drops of lemon juice
20g comté cheese, finely grated
For the base
50g unsalted butter
50g plain flour
300ml whole milk, hot
160g comté cheese, finely grated
20g dijon mustard
3 organic/free-rangemedium egg yolks (60g)
Salt and white pepper
For the sauce
150ml double cream
70g comté cheese, grated
1 tsp dijon mustard
A pinch of white pepper
1 tbsp kirsch
Method:
Preheat the oven to 170C/335F and put a baking tray (or stone) on the middle shelf to heat up; a baking stone, if you have one, would be even better.
Meanwhile, using a pastry brush, brush a large round or oval earthenware dish with a thin, even layer of melted butter and coat with the dried breadcrumbs. This coating will help the souffle to rise evenly in the oven and give it a beautiful crust. Set aside.
For the souffle base, melt the butter in a large saucepan (ideally one with rounded sides) over a medium heat. Add the flour and whisk until smooth. Cook to a nutty-coloured blond roux. Lower the heat. Whisk in the hot milk, little by little, it should be smooth. Add the grated cheese and mustard. Cook for 2–3 minutes, whisking now and then. Remove the pan from the heat. Let it cool a little.
3 Add the yolks. Stir until the mixture is silky smooth. Season with a pinch of salt (only a little as the cheese is salty) and 2 pinches of white pepper. Keep warm in a hot bain-marie.
Chef Raymond Blanc on Besançon, France
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4 When you are ready to assemble and bake the souffle, whisk the egg whites with the lemon juice until soft peaks are formed. Continue to whisk to slightly firmer, but not stiff, peaks. Whip ⅓ of the whisked whites into the warm souffle base to lighten it. Fold in the remaining whisked egg whites, delicately cutting and lifting the mixture to ensure the minimum loss of volume and maximum lightness.
5 Gently pour the souffle mixture into the dish, filling it ¾ full. Sprinkle the grated cheese over the surface. Put the dish on the hot baking tray (or stone) in the oven and bake for 25 minutes.
6 While the souffle is in the oven, make the sauce. Bring the cream to the boil in a small saucepan and add the grated cheese, mustard and white pepper, stirring continually. Once the cheese has melted, remove from the heat and add the dash of kirsch. Check the seasoning and pour the sauce into a sauceboat.
7 Serve the souffle as soon as it is ready, placing it in the middle of the table so everyone can help themselves. Serve with the sauce to pour around the souffle.