Fontinella and Black Forest ham Soufflé

© Katherine Stetson

A leftover soufflé can be reheated in the oven or microwave.  The rise will have diminished but the flavor is all there!

For three 8-ounce soufflés:

Prepare soufflé cups by rubbing the insides with unsalted butter.  Finely grate a dry cheese and sprinkle a sufficient amount inside the cup to adhere to the butter and tap out any excess.  Place cups on a baking sheet and set aside.

  • 2 tablespoons unsalted butter
  • 2 teaspoons flour
  • pinch of cayenne pepper
  • pinch of nutmeg
  • 1/2 cup milk
  • 1/2 cup grated Fontinella cheese
  • 1/3 cup minced Black Forest ham
  • 1 tablespoon chopped fresh chives
  • 2 eggs, separated
  • pinch of cream of tartar

Preheat oven to 375 degrees.

Melt butter in a small saucepan over medium heat.  Add flour, cayenne and nutmeg and whisk briefly until incorporated into the butter.  Pour in milk and continue to whisk until mixture comes to a boil and has thickened.  Remove from heat and stir in cheese, ham and chives.  Scrape mixture into a medium bowl and stir briefly to facilitate its cooling.  Stir in egg yolks until well combined.  Set aside.

Whip egg whites and cream of tartar until stiff peaks have formed.  Scoop ¼ of the egg whites into the cheese mixture and stir in completely.  Gently fold in remaining egg whites in three batches.  Divide mixture amongst the prepared soufflé cups and bake for 20 – 25 minutes.  Do not open the oven door during baking or the release of heat will interfere with the soufflés rising.  Serve immediately.

Copyright © Katherine Stetson, all rights reserved.