1/3 cup more 2 tablespoons of butter (about 100g)
1 1/2 cups of grated Gruyère cheese (160g)
1/3 cup of wheat flour (40g)
1 cup of hot milk (240ml)
A pinch of salt
A pinch of white black pepper
4 eggs
6 egg whites
1/3 cup more 2 tablespoons of butter (about 100g)
1 1/2 cups of grated Gruyère cheese (160g)
1/3 cup of wheat flour (40g)
1 cup of hot milk (240ml)
A pinch of salt
A pinch of white black pepper
4 eggs
6 egg whites
Preheat the oven to 200°C (hot)
Butter a special soufflé mold with 1 tablespoon of butter, 20 cm in diameter and 10 cm high
Dust with 1 tablespoon of grated Gruyère cheese. Reserve
In a medium saucepan, melt the remaining butter over medium heat
Reduce the heat and add wheat flour, stirring for 2 minutes (do not let it brown)
Remove from heat and add hot milk, stirring constantly
Season with salt and pepper
Return to heat and cook, stirring until thickened and smooth
Transfer to a bowl and whisk in eggs one at a time, blending until homogeneous
Cover with plastic wrap and reserve
In a stand mixer, beat egg whites until stiff peaks form
Add to the cream, along with the remaining grated cheese, stirring gently with a spatula
Place in reserved soufflé mold and bake in preheated oven until puffed and golden (25-30 minutes)
Serve immediately
339 calories per serving
