Cheese Souffle with the HERBS FROM THE SOUTH OF FRANCE MCHEF, a lovely dish to share with the family!

  • Grease with butter an oven safe baking dish (size of 2 L / 8 cups) and sprinkle with breadcrumbs
  • 45 ml (3 tbsp) of softened butter
  • 60 ml (4 tbsp) of flour
  • 500 ml (2 cup) of milk
  • 500 ml (2 cups) of gruyere cheese
  • 125 ml (1/2 cup) of heavy cream
  • 8 eggs, 8 yolks separated in a bowl and 8 whites separated in a bowl
  • 5 gr (1 tsp) of mustard powder
  • 10 g (2 tsp) of the herbs from the SOUTH OF FRANCE MCHEF
  • Add some crispy bacon or crispy pancetta or minced Prosciutto for a little kick! And add some baby spinach for more nutritious values!
  1. Preheat oven at 375°F (190°C) and place grill in center rack of the oven..Add a bowl filled with water to create humidity in the oven to help soufflé
  2. Grate cheese and set asice in a bowl.
  3. melt butter in heavy large saucepan over medium heat. Add flour and mustard powder whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute.
  4. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition.
  5. Scrape soufflé base into large bowl. Cool to lukewarm
  6. Add the herbs from the SOUTH OF FRANCE MCHEF, egg yolks and cheese. Stir well.
  7. Using an electric beater, whisk egg whites with a pinch of cream of tartar or salt to form ferm peak. Fold gently into the bechamel sauce, a third of the egg whites at a time while incorporating.
  8. Then poor the batter into the baking dish. Run a cutlery kinfe around the edge. Cook for 32-35 minutes until a nice gloden brown color at the surface.
  9. Serve immediatly! Accompany this savory dish with a lovely salad with lemon juice! As simple as that 🙂
Produits utilisés