Our Sumner Vineyards Pinot Noir Rosé pairs beautifully with salty cheeses, and its lovely blush color is the very definition of romance. For a simple yet impressive Valentine’s Day dinner at home, this light soufflé is both festive and delicious…and leaves room for something deeply chocolate for dessert!
Classic Cheese Soufflé
Yield: 2-3 servings
- Grated Parmesan cheese
- 2 tablespoons butter
- 2-1/2 tablespoons all purpose flour
- Pinch of cayenne pepper
- Pinch of ground nutmeg
- 1/2 cup + 1 tablespoon whole milk
- 2 tablespoons dry white wine
- 3 large egg yolks
- 1/4 teaspoon salt
- 1/2 teaspoon dry mustard
- pinch ground white pepper
- 1/2 cup Gruyère cheese, (packed) coarsely grated
- 1/4 cup white cheddar (packed) coarsely grated
- 2 tablespoons finely grated Parmesan cheese
- 4 large egg whites
Position rack in center of oven and preheat to 400°F. Generously butter one 5-cup soufflé dish or three 1-1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 -/4-cup dishes, place all three on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt, dry mustard, and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in Gruyère (save a tablespoon out) and Parmesan cheeses (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining one tablespoon Gruyère cheese.
Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 15-20 minutes. Using oven mitts, transfer soufflé to platter and serve immediately.