Sunday, March 23, 2014

Smoked Gruyere Souffle

I outdid myself with this one.  The perfect souffle - touch of smokey flavor, hint of onion and thyme.  A sprinkling of crunchy Maldon sea salt flakes to finish it.  Yum.

Smoked Gruyere Souffle

  • 2/3 c grated smoked Gruyere cheese
  • 3 egg yolks - room temperature
  • 4 egg whites - room temperature
  • 1 c milk
  • 1 T water
  • 3 T flour
  • 1 T Dijon mustard
  • 3 scrapes nutmeg
  • 1 t fresh thyme leaves
  • 1/4 t salt
  • 1/4 t fresh ground black pepper
  • 1/8 t cream of tartar
  • maldon sea salt flakes

Preheat oven to 475F
butter and flour souffle dish
Warm milk and thyme leaves over low heat until bubbles start to form at the edge of the pot.

Whisk together salt, egg yolks, flour and water until smooth.  Dribble in 1/4 c warm milk mixture into eggs whisking constantly to combine.  Heat milk over medium low flame.  While whisking constantly slowly pour in the yolk mixture. Whisk constantly until mixture thickens and a few large bubble erupt.  Remove from heat.  Whisk in cheese, mustard, nutmeg and pepper until smooth.

Whip egg whites and cream of tartar on low until foamy.  Increase speed to high and whip until stiff peaks form.

Whisk in one quarter of the whipped egg whites into the souffle yolk base until smooth.  Pour based over remaining egg whites and fold gently until uniform and smooth.  Pour into prepared souffle dish.

Put in hot oven and bake 5 minutes.  Reduce heat to 425F and bake another 10-12 minutes until risen and dark golden brown. Serve immediately. Sprinkle with Maldon sea salt flakes.
Vigorously whisk the egg milk mixture to prevent scrambling and ensure a smooth even souffle base.
A copper bowl ensures egg whites whip to maximum height.
Resist temptation to open door and peak at baking souffle, opening the door releases heat and your souffle will likely fall.  (Pic through window on oven door).

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