Herb Soufflé

Instructions

1. Prepare the soufflé dish
   Preheat the oven to 400°F (200°C). Butter a 6-cup soufflé dish thoroughly, then coat with a thin layer of grated Gruyère cheese (additional to the amount in the ingredients). Place the prepared dish in the refrigerator.
2. Make the béchamel base
   In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 2 minutes to make a roux. Gradually add the warm milk, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens to a smooth, custard-like consistency.
3. Add flavorings
   Remove from heat and stir in the grated Gruyère until melted. Add all the chopped herbs, nutmeg, salt, and white pepper. Mix well, then let cool slightly for 5 minutes. Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
4. Whip the egg whites
   In a clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff, glossy peaks. Be careful not to overbeat them, as they will become dry and difficult to fold.
5. Fold in the egg whites
   Gently fold one-third of the whipped egg whites into the herb-cheese mixture to lighten it. Then carefully fold in the remaining egg whites, using a large spatula with a light, lifting motion to maintain as much air as possible. Stop folding as soon as no large white streaks remain.
6. Bake the soufflé
   Pour the mixture into the prepared soufflé dish, filling it to about 1 inch from the top. Run your thumb around the inside edge of the dish to create a small channel (this helps the soufflé rise evenly). Place in the middle rack of the preheated oven and immediately reduce temperature to 375°F (190°C). Bake for 25 minutes without opening the oven door.
7. Serve immediately
   The soufflé is done when it has risen well above the rim, has a golden-brown top, and is still slightly jiggly in the center. Serve immediately as the soufflé will begin to deflate within minutes of removing from the oven.