Cheese Soufflé with Shallots and Herbs

Name: Cheese Soufflé with Shallots and Herbs
Ingredients: 3 tablespoons, unsalted butter, cut into 1/2-inch chunks, plus extra for coating the dish; 1/2 ounce, Parmesan cheese, grated (about 1/4 cup); 1 small, minced shallot; 3 tablespoons, unbleached all-purpose flour; 1 cup, whole milk; 4 ounces, Gruyère cheese, shredded (about 1 cup); 1/2 teaspoon, salt; 1/4 teaspoon, ground black pepper; Pinch, fresh ground nutmeg; 3 , large eggs, separated; 1 tablespoon, minced fresh chives; 1 tablespoon, minced fresh parsley leaves; 1 1/2 tablespoons, minced fresh tarragon leaves; 1/4 teaspoon, cream of tartar

Main Courses
Cheese
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles
Puddings, Custards, Gelatins, & Souffles

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?

SERVES 3 to 4

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