18
Preheat oven to 350°F (180°C). Butter an 8-cup (2 L)
soufflé dish well and coat with both ground walnuts and
ground pecans; set aside.
Separate the eggs, placing the egg whites in the
Cuisinart
®
mixing bowl, and reserve. Place the egg yolks
in a large mixing bowl, whisk until blended and reserve.
Melt butter in a saucepan. Add flour and stir with a
wooden spoon until smooth. Cook over medium heat
for 2 minutes, stirring occasionally. Pour the milk into
saucepan, whisking simultaneously. Whisk until the
mixture has a smooth consistency. Continue to heat
slowly, whisking occasionally, until the mixture becomes
smooth and thick, about 3 to 5 minutes. Stir in cheeses
until melted and incorporated. Stir in salt and pepper.
Remove from heat and reserve.
Spoon a small amount of the cheese mixture into the
yolks, whisking at the same time. Continue whisking all
of the cheese into the yolks slowly, until the mixture is
homogenous.
Insert the chef’s whisk. Turn to speed 6. Beat the egg
whites for about 1 minute and then increase to speed
10 until stiff but not dry, just until whites no longer slip
when bowl is tilted, about 1 to 1½ minutes more.
Fold the whites into the yolk/cheese mixture in three
additions, using a large rubber spatula.
Pour into prepared soufflé dish and bake in the middle of
preheated 350°F (180°C) oven until puffed over the rim
of soufflé dish and golden, approximately 40 to 45
minutes.
Serve immediately.
unsalted
butter
50 ml
¼ cup walnuts,
toasted and ground
50 ml
¼ cup pecans,
toasted and ground
5
eggs
75 ml
5 tablespoons
unsalted
butter
125 ml
½ cup unbleached,
all-purpose
flour
375 ml 1½ cups milk
125 ml ½ cup packed
shredded
Gruyère
cheese
50 ml
¼ cup packed grated
Parmesan
cheese
50 ml
¼ cup packed
shredded
mozzarella
cheese
50 ml
¼ cup packed
crumbled
Gorgonzola
cheese
2 ml
½ teaspoon salt
1 ml
¼ teaspoon fresh
ground
pepper
Makes one 8-cup (2 L) soufflé
An exquisite side dish for any special occasion.
four-cheese
Soufflé
