Cheese Soufflé with Shallots and Herbs
A high-rise cheese soufflé may seem like a showpiece offering meant only as a display of culinary prowess. But, really, who can turn down browned cheese with a delicate, crisp exterior and a texture that’s impossibly rich and light at the same time?
Why This Recipe Works
We liked our cheese soufflé made with a base of béchamel, or roux-thickened white sauce, into which we stirred in the cheese and egg yolks left after separating the whites. Finally, we beat the whites using a mixer, folded them into the base, put the mixture into a soufflé dish, and baked it. Classically, a cheese soufflé is made with Gruyère cheese, and we couldn’t argue—Gruyère has a pleasant saltiness and sharpness, with aged nutty overtones and excellent melting properties that practically defines the dish. Cheese soufflé recipes often call for sprinkling the walls of the buttered soufflé dish with cheese before filling it to give the soufflé mixture traction as it climbs up the sides. For this purpose, we found grated Parmesan cheese to work well.