GRUYÈRE CHEESE SOUFFLÉS WITH BELGIAN ENDIVE AND APPLE SALAD

GRUYÈRE CHEESE SOUFFLÉS WITH BELGIAN ENDIVE AND APPLE SALAD image

Yield 4 Servings

Number Of Ingredients 8

1¼ cups (packed) coarsely grated Gruyere cheese (about 5 oz)
½ cup whole milk
2 Tbsp all purpose flour
2 large egg yolks
¼ tsp salt
¼ tsp ground black pepper
6 large egg whites
Belgian Endive and Apple Salad (see recipe)

Steps:

Preheat oven to 400°F. Butter and flour four 1¼-cup soufflé dishes or custard cups. Combine cheese, milk, and flour in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk until cheese melts and mixture is smooth. Remove bowl from over water. Cool soufflé base 2 minutes, then whisk in egg yolks, salt, and pepper. Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Divide soufflé mixture among prepared dishes. Bake until soufflés are puffed and deep golden on top, about 18 minutes. Serve soufflés immediately with Belgian Endive and Apple Salad alongside.