Cheese and Herb Soufflé
Cheese and Herb Soufflé
Ingredients
- Softened butter
- Breadcrumbs
- 3 tablespoons (45 ml) butter
- 1/4 cup (60 ml) flour
- 1 cup (250 ml) milk
- 1 1/2 cups (375 ml) grated Gruyère cheese
- 1/4 cup (60 ml) 35% cream
- 5 eggs, separated
- A pinch of nutmeg
- 1 teaspoon (5 ml) dried tarragon (or other herb, if desired)
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Butter ten 125 ml (1/2 cup) ramekins. Coat the inside of the ramekins with breadcrumbs.
- In a saucepan, melt the butter. Add the flour and cook, stirring over low heat, for 1 minute.
- Whisk in the milk and bring to a boil, stirring constantly. Add the cheese and stir until melted.
- Remove from the heat. Whisk in the cream and egg yolks, then the nutmeg and tarragon. Season with salt and pepper. Let cool.
- In a bowl, beat the egg whites until stiff peaks form. Stir 1/3 of egg whites into the sauce with a wooden spoon.
- Continue with the remaining egg white mixture, gently folding with a spatula.
- Spoon into the ramekins and place on a baking sheet.
- Bake for 15 to 18 minutes until the soufflés are puffed and golden brown. Serve immediately with the Honey and Citrus Rack of Lamb.
Cheese and Herb Soufflé