Preheat oven to 375°F (190°C). Butter and flour a 6-cup soufflé dish.
Melt Butter from the Base group in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to make a roux.
Gradually whisk in Milk and Heavy Cream from the Base group until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened. Infuse with Nutmeg, Salt, and White Pepper.
In a large bowl, combine Spinach, Cheddar Cheese, Gruyère Cheese, Cream Cheese, and Egg Yolks from the Filling group. Stir well.
Stir the cheese and spinach mixture into the white sauce (Base).
In a clean, dry bowl, beat Egg Whites from the Egg Whites group with Cream of Tartar until stiff 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 35-40 minutes, or until puffed and golden brown. Serve immediately.
Ingredients
6
4 tbsp60 mLButter
4 tbsp60 mLAll-Purpose Flour
3 cups720 mLMilk
1/4 tsp1.25 mLFreshly Grated Nutmeg
1/4 cup60 mLHeavy Cream
SaltTo taste
PepperTo tasteWhite
10 oz280 gFrozen Spinach-thawed and squeezed dry
1 cup240 mLSharp Cheddar Cheese-shredded
1/2 cup120 mLGruyère Cheese-grated
1/4 cup60 mLCream Cheese-softened
44Egg Yolks
55Egg Whites
1/4 tsp1.25 mLCream of Tartar
Equipment
Soufflé dish
Saucepan
Whisk
Mixing bowls
Electric mixer
Instructions
Preheat oven to 375°F (190°C). Butter and flour a 6-cup soufflé dish.
Melt Butter from the Base group in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to make a roux.
Gradually whisk in Milk and Heavy Cream from the Base group until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened. Infuse with Nutmeg, Salt, and White Pepper.
In a large bowl, combine Spinach, Cheddar Cheese, Gruyère Cheese, Cream Cheese, and Egg Yolks from the Filling group. Stir well.
Stir the cheese and spinach mixture into the white sauce (Base).
In a clean, dry bowl, beat Egg Whites from the Egg Whites group with Cream of Tartar until stiff 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 35-40 minutes, or until puffed and golden brown. Serve immediately.
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