Le Gruyère AOP Soufflé Suissesse

I have been cooking for many years, and when it comes to cheese there is only one for the vast majority of dishes I cook, and that is Le Gruyère AOP. Le Gruyère AOP is rich, indulgent, mature, and nutty; it is truly on a whole other level compared to other cheese varieties in my opinion.
Cheese can add amazing flavour to a dish, but Le Gruyère AOP will elevate the flavour and make it so much more special and luxurious. I first tried Le Gruyère AOP in a restaurant in London where I ordered an Omelette Arnold Bennett. I was blown away by the flavour of the dish and raved about it for weeks — I couldn't believe how indulgent and distinct the flavours were.
I replicated the omelette over a few months with various different cheeses, and the day I made it with Le Gruyère AOP was the day I realised that it was Le Gruyère AOP that was the defining factor in the omelette. Since then, I have used Le Gruyère AOP in so many dishes with outstanding results. It really is the undisputed king of cheese in my kitchen.

A community recipe by @thewestcountrykitchen

Ingredients for

4

Note

Attention change of number of people

Le Gruyère AOP Soufflé Suissesse

  • 5
    eggs
  • 200 g
    Le Gruyère AOP
  • 300 ml
    cream
  • 20 g
    flour
  • 30 g
    butter

Preparation

Le Gruyère AOP Soufflé Suissesse

  1. Separate the 5 eggs, placing the yolks in one bowl and the whites in another large mixing bowl.
  2. Grate 200 g of Le Gruyère AOP into a bowl.
  3. Preheat the oven to 180°C.
  4. Add 2 tbsp of butter to a saucepan. Once melted, add 2 tbsp of plain flour.
  5. Stir the flour and butter into a paste and cook for 3 minutes.
  6. Slowly add the milk, a splash at a time, while stirring, until you have a fairly thick béchamel sauce (about 100 ml of milk).
  7. Place another ovenproof saucepan on low heat, add 250 ml of cream, and about two-thirds of the grated Le Gruyère AOP.
  8. Season lightly, stir the cream occasionally, and allow the cheese to melt slowly and gently.
  9. Once the béchamel is smooth and fairly thick, remove from the heat and stir in 3–4 of the egg yolks. Set aside.
  10. Season the egg whites and whisk until firm but not quite stiff peaks.
  11. Add 1 tbsp of the béchamel to the egg whites and fold gently. Repeat until all the béchamel is incorporated. Do not beat—fold carefully so the whites stay airy, but make sure they are fully combined.
  12. Grease some ovenproof ramekins with butter and fill them with the soufflé mixture.
  13. Bake for about 3–5 minutes, depending on the size of your ramekins. They should have risen by about a third and started to turn lightly golden on top.
  14. Remove the soufflés and carefully place them upside down into the cheese and cream sauce.
  15. Sprinkle the remaining Le Gruyère AOP over the soufflés and place the pan back in the oven for another 2–3 minutes, until the cheese is fully melted.
  16. Remove, place each soufflé in a bowl with some sauce, and serve immediately.
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