Le Gruyère AOP Christmas Souffle
- 35 min. Cook/bake time
The first culinary mention of this recipe dates back to Vincent de la Chapelle at the beginning of the 18th century. This colorful, adventurous chef worked in England, The Netherlands, Portugal, and finally in France for Madame de Pompadour, mistress of the famous Louis XV. Le Gruyère AOP from Switzerland provides a flavor that is wonderful and unique.
- 3.5 oz Le Gruyère AOP
- 6 eggs
- 12 oz milk
- 3 oz butter
- 2 oz flour
- + salt and pepper
- + star anise, or ground anise
- Preheat your oven to 350°f.
- Grate Le Gruyère AOP, set aside.
- Pepper the milk beforehand and then heat it.
- Butter and flour a soufflé pan.
- In a pot, melt the butter and then add the flour.
- Remove from heat and stir well in order to obtain a smooth mixture.
- Add the milk, cook for 1 minute stirring vigorously until the mixture becomes thicker.
- Remove from the heat and add the egg yolks one by one. Add the grated Le Gruyère AOP, salt and pepper to taste, and add the anise.
- Beat the egg whites into stiff peaks. Fold them carefully into the cheese batter.
- Pour the batter into the pan and cook at 350°f for 35 min. Serve immediately.
Butter the inside edges of the mold in the direction of the height for the soufflé. This helps it to rise evenly.