Recipe Booklet
8
Preheat oven to 350°F. Butter an eight-cup souffl é dish
well and coat with both ground walnuts and ground
pecans; set aside.
Separate the eggs, placing the egg whites in the
Cuisinart
™
mixing bowl, and reserve. Place the egg yolks
in a large mixing bowl, whisk until blended and reserve.
Melt butter in a saucepan. Add fl our and stir with a
wooden spoon until smooth. Cook over medium heat
for 2 minutes, stirring occasionally. Pour the milk into
saucepan, whisking simultaneously. Whisk until the
mixture has a smooth consistency. Continue to heat
slowly, whisking occasionally, until the mixture becomes
smooth and thick, about 3 to 5 minutes. Stir in cheeses
until melted and incorporated. Stir in salt and pepper.
Remove from heat and reserve.
Spoon a small amount of the cheese mixture into the
yolks, whisking at the same time. Continue whisking all
of the cheese into the yolks slowly, until the mixture is
homogenous.
Insert the chef’s whisk. Turn to speed 6. Beat the egg
whites for about 1 minute and then increase to speed
10 until stiff but not dry, just until whites no longer slip
when bowl is tilted, about 1 to 1½ minutes more.
Fold the whites into the yolk/cheese mixture in three
additions, using a large rubber spatula.
Pour into prepared souffl é dish and bake in the middle of
preheated 350°F oven until puffed over the rim of souffl é
dish and golden, approximately 40 to 45 minutes.
Serve immediately.
unsalted butter
¼ cup walnuts, toasted
and ground
¼ cup pecans, toasted
and ground
5 eggs
5 tablespoons unsalted butter
½ cup unbleached,
all-purpose fl our
1½ cups milk
½ cup packed shredded
Gruyère cheese
¼ cup packed grated
Parmesan cheese
¼ cup packed shredded
mozzarella cheese
¼ cup packed crumbled
Gorgonzola cheese
½ teaspoon salt
¼ teaspoon fresh ground pepper
Makes one 8-cup souffl é
An exquisite side dish for any special occasion.
four-cheese
Sff l