Cheese Souffle

Ingredients

• 200 ml whole milk
• 40 g unsalted butter
• 40 g all-purpose flour
• 120 g Gruyère AOP cheese, finely grated
• 5 large eggs, separated, yolks at room temperature
• 3 g fine sea salt
• 1 g white pepper
• 1 pinch freshly grated nutmeg

Method

1. 1
   Prepare béchamel: melt butter in saucepan, whisk in flour, cook 2 minutes; gradually whisk in warm milk; simmer 5 minutes until thick; remove from heat.
2. 2
   Stir cheese into warm béchamel until melted; season with salt, pepper, and nutmeg.
3. 3
   Whisk egg yolks one at a time into béchamel, stirring vigorously after each addition.
4. 4
   In separate bowl, whip egg whites to stiff peaks using electric mixer; fold one-third of whites into béchamel to lighten, then gently fold in remaining whites in two additions.
5. 5
   Butter and flour a 1-liter soufflé dish; pour mixture to three-quarters full.
6. 6
   Bake in preheated 190°C oven for 30 minutes until risen 5 cm above rim, top is golden, and center jiggles very slightly when shaken.
7. 7
   Serve immediately; soufflé will begin to deflate after 2 minutes.