I have not eaten soufflé in a decade or two. Which, after making this last night for a holiday dinner, realized is a huge miss on my part. It was so, so good! I was daunted thinking I needed to be super technical in making soufflé, so had never attempted one prior, but it was not really hard or technical to make. Rather it was so easy and delicious that I going out today to buy a smaller soufflé dish, simply because mine is too big to get the above-the-rim rise, and I am definitely making this again (and again). Regardless, the inside was light and airy. The addition of the sherry gives this version a flavor reminiscent of fondue.
GF Cheese Soufflé (Soufflé Au Fromage)*
3 tablespoons unsalted butter, plus more to grease dish
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese, divided
3 tablespoons GF flour (I used Cup4Cup)
3/4 cup heavy cream
1/2 cup whole milk
7 large egg whites
3 tablespoons dry sherry
6 ounces Gruyère or other sharp cheese
2 tablespoons sour cream or créam frâiche
1 1/4 teaspoons kosher salt
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cream of tartar
Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano-Reggiano.
In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste. Gradually whisk in cream and milk and bring mixture to a boil over moderate heat, whisking constantly. Reduce the heat to low and cook, whisking, until very thick you have a thick roux, 3 minutes. Remove from heat and scrape into a large bowl. Cool a few minutes.
Stir in egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, nutmeg, and the remaining 1/4 cup of Parmigiano-Reggiano into the roux. Stir to incorporate.
Separate 4 of the eggs, placing the whites into the stainless steel bowl of a stand mixer (or stainless steel bowl large enough to whip with a whisk or hand mixer) and the yolks into the cooled roux.
Stir the yolks into the roux and mix until thoroughly incorporated.
Separate remaining 3 eggs, discarding the yolks or saving for later, and adding the egg whites to the same bowl with the other whites. Using an electric mixer or hand mixer, beat egg whites on medium until they start to firm. Add the cream of tarter and beat on high until the white just start to become glossy and firm peaks form.
Fold one-third of the whites into the soufflé base to lighten it, then fold in remaining whites until no streaks remain.
Scrape mixture into prepared dish. Run your thumb or a towel around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until soufflé is golden brown and puffed. Serve right away.
*Adapted from Food & Wine's Best-Ever Cheese Soufflé
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