Foodie Friday Recipe: Swiss Cheese & Thyme Souffles

Swiss Cheese and Thyme Souffles

Serves: 6

Ingredients:

1-1/4 Cup organic whole milk
1/4 Cup organic heavy cream
Sprig of fresh thyme, plus more for garnish (optional)
Bay Leaf
3 Tablespoons organic butter
1/4 Cup plus 1 Tablespoon flour
6 fresh eggs from pastured hens, three of the yolks and the six whites separated, at room temperature
1/4 Cup fresh grated Parmesan cheese, plus extra finely grated to coat ramekins
1/2 teaspoon sea salt
Freshly ground nutmeg
1/8 teaspoon fresh lemon juice
3/4 Cup diced Swiss cheese
4 six-ounce ramekins, cocottes or other heat-proof stoneware dishes

Instructions:

• Preheat oven to 350 degrees. Butter the ramekins and sprinkle with Parmesan to lightly coat the inside. Refrigerate until ready to fill.
• Bring milk, cream, thyme and bay leaf to a simmer in a small saucepan over medium-low heat, stirring occasionally. Meanwhile, melt butter in a skillet over medium heat, then add the flour, stirring constantly for about a minute until the mixture foams. Whisk in the warm milk and continue to whisk for another minute, until the sauce begins to thicken. Remove the herbs, pour the mixture into a large bowl and whisk in the egg yolks, the 1/4 Cup of Parmesan cheese, salt and nutmeg. Let cool a bit.
• In a large bowl, beat the egg whites and lemon juice with a hand mixer on low until foamy. Increase the speed to high and beat until soft peaks form. Gently fold 1/4 of the egg whites into the roux with a rubber spatula, then carefully fold in the remaining egg whites until just blended. Fold the Swiss cheese into the mixture.
• Divide between the prepared ramekins and bake for 30 minutes, or until puffed and golden on top. Serve immediately, using additional thyme as garnish.