Gruyere Souffle
5 servings
25 minutes
Gruyère soufflé is a classic French dish that embodies tenderness and lightness in every bite. Its history dates back to the 18th century when French chefs began experimenting with whipped eggs and cheese to create haute cuisine masterpieces. Gruyère, known for its rich nutty flavor and subtle sweetness, is perfect for soufflé, adding sophistication and depth of taste. The dish has a soft, airy texture that melts in the mouth, while its creamy aroma makes it a true gastronomic delight. Gruyère soufflé is served hot in small ramekins, ideally complemented by a glass of white wine or a fresh salad. It serves as an excellent appetizer for a formal dinner, impressing guests with its elegant appearance and delightful flavor.
1
Melt 25 grams of butter in a saucepan, add finely chopped onion, and white pepper. Sauté slowly so the onion doesn't change color for a minute or two. Add 25 grams of flour to the onion and sauté until it turns light golden. Pour in milk, cooking while whisking for two to three minutes. Add finely grated Gruyère to the thickened mixture and simmer, stirring constantly, for a minute. Add two yolks, salt to taste, and continue cooking for half a minute, whisking vigorously.
- Butter: 50 g
- Onion: 0.3 head
- Ground white pepper: to taste
- Wheat flour: 50 g
- Milk: 250 ml
- Gruyere cheese: 60 g
- Egg yolk: 4 pieces
- Salt: to taste
2
Whisk two yolks with a mixer until fluffy white foam forms. Transfer it to a saucepan with the milk and cheese mixture and mix thoroughly.
- Egg yolk: 4 pieces
3
Grease the molds with oil and sprinkle the bottom and sides with a small amount of flour. Place the soufflé in portion molds, put them in an oven preheated to 200 degrees, and keep them there for ten to fifteen minutes. Serve in the molds.
- Butter: 50 g
- Wheat flour: 50 g