Spinach and Gruyere Soufflés
These light and fluffy yet rich and cheesy spinach soufflés by Donatella are downright delicious.
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1/4 pound Gruyere, grated, plus more for dusting the ramekins
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 4 large eggs, separated
- 6 ounces fresh spinach, washed, steamed, squeezed dry, and finely chopped
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 375º with a banking sheet on a rack in the middle of the oven
- Brush the insides of six 8 ounce ramekins with a little of the melted butter followed by a dusting of Gruyere.
- Put the remaining butter in a medium saucepan over medium heat. When it foams, reduce the heat and gradually add the flour, stirring until there is no trace of flour left in the mixture (about 3 minutes).
- Whisk the milk in a thin stream and cook, stirring until the mixture thickens to the consistency of a heavy cream.
- Turn of the heat & whisk in the egg yolk until incorporated.
- Stir in the spinach & 1/4 pound Gruyere & season with the nutmeg, & salt and pepper. Set aside.
- Beat the egg whites in a clean bowl with an electric mixer until stiff but not dry.
- Stir one-quarter of the egg whites into the spinach mixture to lighten it. Fold the remaining egg whites into the spinach mixture.
- Divide the mixture evenly among the ramekins, filling them to just below the rim.
- Run your finger around the inside rim of each ramekin to make a groove in the mixture.
- Bake about 20 to 25 minutes until risen & golden brown on top. Serve immediately.