MASTER RECIPE: SOUFFLE WITH THREE CHEESES
1/3 cup Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
5 large eggs, separated at room temperature
1/3 cup swiss cheese, grated
1/3 cup gruyere cheese, grated
1 extra egg white
Preheat the oven to 375 degrees. Generously butter a six cup souffle mold. Pour in two tablespoons Parmesan cheese and toss it in the mold to coat the bottom and sides. Tap out any excess cheese. Refrigerate the mold while preparing the souffle.
Melt butter in a heavy two quart saucepan. Add the flour then stir and cook it with the butter for a full minute. Mix the milk in with roux and bring to a simmer, stirring continuously. (This is the souffle base, in French, the bouilli.) Remove the pan from the heat, and stir in the egg yolks, one at a time. Turn this sauce into a two quart mixing bowl, then blend in the Swiss, gruyere, and all but two tablespoons of the remaining Parmesan.
Beat the whites to firm but still moist peaks. Stir 1/3 of the whites into the cheese base. Fold in the remaining whites in two portions until they are just blended. Scoop the souffle into the chilled mold. Sprinkle the remaining Parmesan on the top and bake for 25 minutes, until the souffle is fully puffed and brown. Serve immediately.
Yield: 4 to 6 servings
VARIATION ON A SOUFFLE WITH THREE CHEESES