A delightful twist on the classic cheese soufflé, perfect for impressing your guests.
Preheat your oven to 375°F (190°C) and prepare a soufflé dish by buttering it and coating it with grated Parmesan cheese.
Ensure the dish is evenly coated to help the soufflé rise properly.
Warm the milk in a saucepan over medium heat until steaming.
Do not let the milk boil; it should just be warm.
Melt the butter in another saucepan, then whisk in the flour to create a roux. Cook for 2-3 minutes without browning.
Stir constantly to avoid lumps.
Gradually whisk the warm milk into the roux until smooth and thickened. Remove from heat and stir in paprika, salt, and nutmeg.
Add the milk slowly to prevent clumping.
Add the egg yolks one at a time, mixing well after each addition. Let the mixture cool to room temperature.
Ensure the mixture is not too hot to avoid cooking the yolks.
Beat the egg whites in a clean bowl until stiff peaks form.
Use a clean, grease-free bowl for best results.
Fold a third of the egg whites into the base to lighten it, then gently fold in the remaining whites along with the Gruyere cheese.
Be gentle to maintain the airiness of the mixture.
Pour the mixture into the prepared dish and bake for 25-30 minutes until puffed and golden.
Avoid opening the oven door during baking to prevent deflation.
Serve the soufflé immediately while it's still puffed and warm.
Enjoy the soufflé fresh for the best texture and flavor.
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