Haute Cuisine Soufflé

Ingredients

While the original French soufflé is already a culinary masterpiece, the Haute Cuisine Soufflé takes it to the next level. This adaptation incorporates refined techniques and premium ingredients commonly found in haute cuisine. The result is a soufflé that exudes elegance and sophistication, perfect for a special occasion or a gourmet dining experience. We alse have the original recipe for Soufflé, so you can check it out.

• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) truffle-infused olive oil 1/4 cup (60ml) truffle-infused olive oil
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/2 cup (120ml) chicken or vegetable broth 1/2 cup (120ml) chicken or vegetable broth
• 1/2 cup (60g) grated Gruyère cheese 1/2 cup (60g) grated Gruyère cheese
• 1/4 cup (30g) finely grated Parmesan cheese 1/4 cup (30g) finely grated Parmesan cheese
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Pinch of nutmeg Pinch of nutmeg

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 26g (16g saturated)
• Carbohydrates: 7g (1g sugars)
• Protein: 15g
• Fiber: 0.5g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Butter and lightly flour four individual soufflé dishes.
2. 2.
   In a saucepan, heat the heavy cream and truffle-infused olive oil over medium heat until hot but not boiling. Remove from heat and set aside.
3. 3.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
4. 4.
   Gradually whisk in the chicken or vegetable broth until smooth. Cook for 2-3 minutes, or until thickened, stirring constantly.
5. 5.
   Remove the saucepan from heat and stir in the Gruyère and Parmesan cheese until melted and smooth. Let the mixture cool slightly.
6. 6.
   In a large bowl, beat the egg yolks until pale and creamy. Gradually whisk in the cheese mixture until well combined. Season with salt, black pepper, and nutmeg.
7. 7.
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture until just combined.
8. 8.
   Divide the mixture evenly among the prepared soufflé dishes. Smooth the tops with a spatula.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown.
10. 10.
    Serve immediately, as soufflés deflate quickly.

Treat your ingredients with care...

• Truffle-infused olive oil — Use a high-quality truffle-infused olive oil to enhance the flavor and aroma of the soufflé.
• Gruyère cheese — Opt for aged Gruyère cheese for a more pronounced and complex flavor.
• Parmesan cheese — Grate the Parmesan cheese finely to ensure it melts smoothly into the sauce.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the cheese mixture to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking to enjoy it at its fullest height and texture.
• For added elegance, garnish the soufflé with a sprinkle of freshly grated Parmesan cheese and a drizzle of truffle oil.
• Experiment with different cheese combinations, such as adding a touch of blue cheese for a more intense flavor.
• Serve the soufflé with a side of mixed greens dressed in a light vinaigrette to balance the richness.

Serving advice

Serve the Haute Cuisine Soufflé as a main course accompanied by a side salad or roasted vegetables. Pair it with a glass of crisp white wine to complement the flavors and enhance the dining experience.

Presentation advice

Present the soufflé in the individual baking dishes, allowing guests to admire the golden-brown crust and the airy rise of the soufflé. Dust the top with a touch of powdered sugar for an elegant touch.