Recipe from Jeannine Berenger.
Ingredients:
- 1 cup Gruyère cheese, grated
- 4 eggs
Preparation:
Prepare a thick béchamel sauce, and let it cool down.
Preheat oven at 355˚F.
Outside of the fire, blend quickly 1 cup of grated Gruyère cheese to the béchamel sauce before adding one by one 4 egg yolks. Beat the 4 egg whites into a meringue.
Incorporate the whites from the top very slowly in order to not let the air bubbles contained inside the particles of egg white escape, which would prevent the soufflé from rising.
Pour the mixture in a buttered soufflé mold, and put it near the bottom of the oven, so that the heat from below can cook the egg whites without them being compressed by a crust which would form too quickly.
Let the soufflé rise for 25-30 minutes without opening in the oven door.
Serve very quickly.