Return to Recipe Index
|
4 tablespoons unsalted butter, room temperature 4 teaspoons grated Parmesan cheese 4 teaspoons dry bread crumbs 4 ounces shredded Jarslberg cheese 2 ounces shredded cheddar cheese 3 ounces Saga blue cheese 3 ounces brie cheese 1/4 cup all purpose flour 1 tablespoon Dijon mustard 3/4 cup plus 2 tablespoons whole milk 1 teaspoon coarse salt 1/2 teaspoon ground white pepper 1/4 teaspoon cayenne pepper 12 large eggs, separated, 6 yolks reserved for another use 1/4 teaspoon freshly grated nutmeg |
|
1. Preheat the oven to 425° with rack in center. Generously butter bottom and sides of a 2-quart soufflé dish with 1 1/2 tablespoons unsalted butter. In a small bowl, mix together Parmesan cheese and bread crumbs, and sprinkle in dish, rotating to thoroughly coat the bottom and sides.
2. In a small bowl, combine Jarlsberg and cheddar cheeses. Cut Saga blue and brie into small chunks. Combine cheeses, and set aside. 3. Melt the remaining 2 1/2 tablespoons butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour the soufflé base into a large bowl. Whisk in 6 egg yolks, a few at a time, until smooth. Stir in reserved cheese mixture until well incorporated. 4. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.
5. Quickly and gently fold egg whites and nutmeg into the soufflé base just until incorporated. Pour into soufflé dish, and bake for 30 to 35 minutes. Serve immediately.
|
Return to Sides & Condiments