- Difficulty: Intermediate
- Makes: 4 servings
- Nutrition Per Serving: 306 Calories | 24 g Total Fat | 14 g Saturated Fat | 7 g Carbohydrates | 1 g Fiber | 1 g Sugar | 16 g Protein | 163 mg Cholesterol | 375 mg Sodium
- Total Time: 40 minutes
- Prep Time: 10 minutes
- Resting Time: 5 minutes
- Cooking Time: 25 minutes
Discover the magic of fines herbes, a delicate French blend that elevates this fluffy cheese souffl to irresistible heights. Chives alone work wonders if the full mix is elusive, delivering bold flavor with ease. For a gourmet twist, grate in fresh nutmeg with the cheese and eggsyour kitchen will thank you!
Ingredients
- 3 tablespoons unsalted butter, plus more to grease ramekins
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 cups shredded fontina cheese
- 1/2 cup chopped fresh fines herbes (a blend of parsley, chives, chervil, and tarragon) or just chives if preferred
- 2 large eggs and 1 large egg white
Directions
- Position an oven rack in the center and preheat to 375F. Butter the insides and bottoms of four 6-to-8-ounce ramekins generously.
- In a medium saucepan over medium heat, melt the butter. Whisk in flour and salt, cooking while stirring for 1 minute. Gradually pour in 3/4 cup water, bring to a simmer, and whisk until thickened like pudding (about 3 minutes). Remove from heat; stir in cheese, herbs, and whole eggs. Transfer to a bowl and cool slightly.
- In a separate bowl, whip the egg white to soft peaks (about 2 minutes). Gently fold into the cheese mixture, leaving subtle streaks for maximum lift.
- Place ramekins on a baking sheet, divide batter evenly, and smooth tops. Bake until puffed, golden, and risen about an inch above rims15 to 20 minutes. Serve immediately for that perfect, airy bite!
Adapted from a 2013 Television Recipe Iseasy, G.P. original.
