Twice-Baked Gruyère Soufflé with Sherry Cream Sauce
Elevate a classic sweet soufflé to savory new heights. Although it could be, this dish is not left in a traditional ramekin when served. Prepare in advance, reheat, and plate up!
Ingredients
- 1/2 cup plus 2 tablespoons unsalted butter divided
- 3/4 cup plus 2 tablespoons all- purpose flour divided
- 1 1/2 cups whole milk
- 1 cup grated 5-month Gruyère
- 6 eggs divided
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- SHERRY CREAM SAUCE
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots 4 tablespoons sherry wine
- 2 cups heavy cream
- 1/8 teaspoon paprika
- Pinch nutmeg
- Kosher salt and freshly ground black pepper to taste
Instructions
- SOUFFLÉS
- Melt 1⁄2 cup butter in a medium saucepan over medium heat. Add 3⁄4 cup flour and stir with a wooden spoon until golden brown, about 3 minutes. The mixture should resemble peanut butter.
- Add a quarter of the milk to the mixture and whisk to dissolve flour. Once combined, add remaining milk. Whisk in cheese until combined. Remove from heat.
- Place a roasting pan half full of water inside the oven on the lowest rack. Heat oven to 325°F.
- Whip egg whites in stand mixer on medium until frothy, about 4 minutes.
- Combine egg yolks, mustard, salt, and pepper in a medium bowl. Whisk in cheese mixture until combined. Gently fold in a third of the whipped egg whites. Once combined, fold in the remaining egg whites.
- Melt remaining butter and brush the sides of six 6-ounce ramekins. Evenly coat the ramekins with 1 teaspoon of flour and gently tap to remove excess.
- Evenlyspoonthesoufflé mixture into the ramekins and place in water bath. Bake 15 to 20 minutes.
- Remove from oven and cool on a wire rack for 5 minutes. Remove soufflés by gently tapping bottom of ramekins.
- For reheating, heat in oven at 325°F for about 5 minutes.
- SHERRY CREAM SAUCE:
- Melt butter in a medium saucepan over medium heat. Add shallots and sauté about 2 minutes.
- Deglaze pan with sherry, reducing by half. Stir in heavy cream and reduce by half again. Season with paprika, nutmeg, salt, and pepper.
- Serve immediately atop warm soufflés.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
