This cheese and chive soufflé is creamy, light and airy, flavoured with Gruyère and parmesan cheese and chives. A recipe inspired by the game of Clue!
Clue: A Murder Mystery Feast
Join us for an edible murder mystery where suspense builds with every bite. Inspired by the classic board game Clue, this feast will draw you into a world of mystery and intrigue where each recipe is a clue. Consider the ingredients, techniques, and set décor as you set out to solve this series of murders. Was it Colonel Mustard or Mr. Green? With a wrench or the rope? Unravel the mystery, one dish at a time!
Mrs. White, In the Kitchen, with the Rope
A cloud of beaten egg whites are the key ingredient to any baked soufflé, and serve as the inspiration for our Mrs. White inspired recipe. The egg whites are folded into a rich and creamy béchamel sauce along with nutty Gruyère cheese. The cheese adds richness to this light and airy soufflé while fresh chives add a fresh oniony bite. A foil collar, held in place by a twist of twine, helps the soufflé to reach its lofty height. Enjoy this decadent and savoury soufflé as a starter or light entrée.
Ingredients
Cheese: This dish uses two kinds of cheese. Shredded Gruyère cheese is used to flavour the soufflé while grated Parmesan cheese is used to coat the inside of the soufflé dish. The coating gives the soufflé something to hold onto as it rises and forms a delicious crust after baking.
Eggs: The quintessential ingredient in any soufflé, whole eggs are separated before use. The egg yolks are whisked into the cooked soufflé base while the beaten egg whites give the volume and lift to the soufflé.
Chives: Fresh chives add a bite of freshness to the rich soufflé.
How to Make Cheese and Chive SOUFFLÉ
Prepare the soufflé dish
Preheat the oven to 400°F. Rub the inside of a soufflé dish with the two tablespoons of softened butter. Add the grated parmesan cheese to the dish and shake so that it coats the bottom and sides of the dish. Cut a piece of foil that fits the diameter of the dish. Fold the foil in half and wrap around the dish. Secure the foil with a piece of string. Lightly spray the foil with non-stick spray and then set the dish aside.
Make the béchamel sauce
In a saucepan, melt the remaining butter over medium heat. Add the flour and whisk together. Slowly add the milk, whisking constantly to prevent lumps. Heat the béchamel sauce until it thickens and bubbles, then turn down the heat. Add the Dijon mustard, salt, paprika, nutmeg, and pepper and whisk to combine. Remove from the heat and whisk in the egg yolks. Transfer to a mixing bowl and set aside.
Assemble and bake the soufflé
In a mixer with a whip attachment, beat the egg whites and cream of tartar together until stiff peaks. Begin by folding a quarter of the egg whites into the béchamel. Repeat three more times, gently folding in the remainder of the egg whites. Try not to deflate the mixture by stirring too vigorously.
Gently fold in the grated Gruyère cheese and chopped chives. Scrape the mixture into the prepared soufflé dish. Bake for 10 minutes and then turn the heat down to 375°F. Continue baking for another 20 to 25 minutes until done.
Serve the Cheese and Chive Soufflé
The soufflé is done when it is puffed and well browned on top. It should still have a slight wobble. Take the soufflé out and remove the foil collar. Serve immediately and enjoy!
