An elegant, delicious side to complement any gourmet entree.
Salt to taste
white pepper to taste
1clovegarlic, lightly crushed
1pinchnutmeg, freshly grated
1/2cupgruyere cheese, shredded
white truffle oil (optional)
Bring the cream and milk to a boil and pour into a blender with the grated Parmesan cheese. Blend until smooth, seasoning with salt and pepper.
Reserve for later use (the Parmesan cream can be made ahead of time and refrigerated for up to 3 days).
Preheat oven to 350°F.
Bring 8 cups of water to a boil. Keep hot and reserve to fill the bain-marie in step 7.
Place the milk and garlic in a small saucepan and season with salt, pepper and nutmeg and bring to a boil.
In a separate saucepan, melt the butter and whisk in the flour to make a roux. Cook for 3-4 minutes, then strain the milk into the pan with the roux. Bring back to a simmer whisking continuously.
Place the cooked milk mixture in the mixer with a paddle mix on low speed and add the Parmesan and Gruyère cheeses.
Meanwhile, whip the egg whites in a small bowl with a whisk until they reach stiff peaks. Once the cheeses are incorporated, add the egg yolks. Fold the whipped egg whites into the mixture by hand using a spatula.
Brush the aluminum cups generously with butter and place the cups about one inch apart in a pan with high sides. Fill the cups with the cheese mixture using a spoon or a pastry bag.
Place in the preheated oven, then fill the pan with hot water ¾ to the top of the ramekins. Bake for 8-10 minutes (the cheese souffle should be firm on the outside when cooked but very soft and springy to the touch on the inside).
Carefully turn the cheese souffles upside down into 6 soup bowls and gently remove the aluminum cups. Place the souffles under a broiler for 1-2 minutes until they brown on the tops.
Pour the warm Parmesan cream mixture around the sides of the souffle. Place a drop of the white truffle oil on each of the souffles and serve hot.