Preheat oven to 375°F (190°C). Thoroughly butter and finely coat with Parmesan cheese a 6-cup soufflé dish. Chill.
Melt Butter from the Base group in a heavy-bottomed saucepan over medium heat. Whisk in Flour and cook for 2-3 minutes to make a blond roux.
Gradually whisk in Milk and Heavy Cream from the Base group until smooth. Bring to a simmer, stirring constantly. Cook for 8-10 minutes, or until very thickened. Infuse with Nutmeg, Fleur de Sel, and White Pepper.
In a large bowl, combine Spinach, Comté Cheese, Gruyère Cheese, Mascarpone Cheese, and Egg Yolks from the Filling group. Stir gently to combine.
Stir the cheese and spinach mixture into the white sauce (Base). Cool slightly.
In a spotlessly clean, dry copper bowl, beat Egg Whites from the Egg Whites group with Cream of Tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Do not overmix.
Pour the mixture into the prepared soufflé dish. Bake for 40-45 minutes, or until puffed, golden brown, and slightly wobbly in the center. Serve immediately.
Preheat oven to 375°F (190°C). Thoroughly butter and finely coat with Parmesan cheese a 6-cup soufflé dish. Chill.
Melt Butter from the Base group in a heavy-bottomed saucepan over medium heat. Whisk in Flour and cook for 2-3 minutes to make a blond roux.
Gradually whisk in Milk and Heavy Cream from the Base group until smooth. Bring to a simmer, stirring constantly. Cook for 8-10 minutes, or until very thickened. Infuse with Nutmeg, Fleur de Sel, and White Pepper.
In a large bowl, combine Spinach, Comté Cheese, Gruyère Cheese, Mascarpone Cheese, and Egg Yolks from the Filling group. Stir gently to combine.
Stir the cheese and spinach mixture into the white sauce (Base). Cool slightly.
In a spotlessly clean, dry copper bowl, beat Egg Whites from the Egg Whites group with Cream of Tartar until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Do not overmix.
Pour the mixture into the prepared soufflé dish. Bake for 40-45 minutes, or until puffed, golden brown, and slightly wobbly in the center. Serve immediately.
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