Arteflame Grilled Cheese Soufflé: A Smoky Twist on the French Classic

Introduction

A cheese soufflé is a light and airy dish that showcases the delicate balance of fluffy egg whites and rich, savory cheese. Traditionally baked in the oven, this recipe takes a creative twist by using the Arteflame grill, adding a subtle smoky flavor that elevates the dish to new heights. Perfect for a brunch, light dinner, or special occasion, this soufflé is sure to impress.

Ingredients

• 4 tablespoons unsalted butter, plus extra for greasing the ramekins
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 4 large egg yolks, room temperature
• 1 1/2 cups Gruyère cheese, grated
• 5 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• Fresh chives or thyme, chopped, for garnish

Instructions

1. Fire Up the Grill

Start by firing up your Arteflame grill, creating a moderate heat zone on the flat cooktop. You’ll use this area to make the base for the soufflé and to finish the dish in the optional Arteflame Pizza Oven, a covered cast-iron skillet or Dutch oven.

2. Prepare the Ramekins

Butter six 8-ounce ramekins generously, ensuring they are well-coated to help the soufflé rise evenly. If you like, you can dust the inside of the ramekins with grated cheese or breadcrumbs for extra flavor and texture.

3. Make the Roux

In a saucepan placed on the flat cooktop, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes to create a smooth roux. Slowly pour in the warmed milk while continuing to whisk, ensuring there are no lumps. Cook until the mixture thickens and starts to bubble, about 2-3 minutes. Season with salt, pepper, and nutmeg, then remove the saucepan from the heat.

4. Add the Cheese and Egg Yolks

Allow the mixture to cool slightly, then whisk in the egg yolks, one at a time, until fully incorporated. Stir in the grated Gruyère cheese until melted and smooth. Set aside.

5. Beat the Egg Whites

In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. The egg whites should be glossy and hold their shape when the whisk is lifted.

6. Fold the Egg Whites

Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Once incorporated, carefully fold in the remaining egg whites, taking care not to deflate the mixture.

7. Fill the Ramekins

Spoon the soufflé mixture into the prepared ramekins, filling each about three-quarters full. Run your thumb around the inside edge of each ramekin to help the soufflés rise evenly.

8. Cook the Soufflés

Use the optional Arteflame Pizza Oven or place the ramekins in a cast-iron skillet or Dutch oven on the flat cooktop of the Arteflame. Cover the skillet or Dutch oven with a lid to trap the heat, creating an oven-like environment. Cook the soufflés for 15-20 minutes, or until they have risen and are golden brown on top. The soufflés should have a slight jiggle in the center when done.

9. Serve Immediately

Once the soufflés are cooked, remove the lid and carefully transfer the ramekins to a serving plate. Garnish with fresh chives or thyme, and serve immediately. Soufflés are best enjoyed hot out of the oven when they are still light and airy.

Tips

• Use room temperature eggs: Room temperature eggs are easier to whip into stiff peaks and incorporate better into the soufflé mixture.
• Don’t overmix: Gently fold the egg whites into the cheese mixture to maintain the airy structure.
• Serve quickly: Soufflés begin to deflate as soon as they come out of the oven, so serve them right away for the best presentation.

Recipe Variations

1. Herb and Cheese Soufflé

Add fresh herbs like chives, thyme, or parsley to the cheese mixture for added flavor.

2. Smoked Salmon Soufflé

Incorporate small pieces of smoked salmon into the cheese mixture for a luxurious, savory option.

3. Truffle Cheese Soufflé

Add a drizzle of truffle oil or shaved truffles to the soufflé for an indulgent touch.

4. Mushroom and Gruyère Soufflé

Fold sautéed mushrooms into the cheese mixture for an earthy, rich flavor.

5. Spinach and Cheese Soufflé

Add cooked, chopped spinach to the cheese mixture for a nutritious and flavorful twist.

Best Pairings

• Side Dish: A light salad with vinaigrette or roasted asparagus
• Drink: A crisp white wine like Chardonnay or Champagne for a celebratory touch
• Dessert: Fresh fruit salad or a light sorbet to cleanse the palate

Conclusion

This Arteflame Grilled Cheese Soufflé recipe offers a unique and smoky twist on a French classic. The rich, cheesy interior and delicate, airy texture make this dish a delightful treat, perfect for impressing your guests or enjoying a special meal.