Soufflé au Comté
Preparation
Why this wine?
The Louré lays its body and mineral tension beneath the nutty depth of the Comté and keeps the airiness grounded.
A warm cloudburst of aged Comté: a golden breath outside, airy within and fragrant with nut and caramel. The soufflé waits for no one — barely out of the oven, it comes to the table. The classic, effortlessly elegant opening.
Butter four soufflé ramekins and dust with cheese. Preheat the oven to 190 °C.
Sweat the butter and flour for 2 minutes, stir in the milk and bind to a creamy sauce. Off the heat, stir in the egg yolks, the Comté, nutmeg and cayenne.
Beat the egg whites stiff with a pinch of salt and fold in in two stages, without letting the mixture collapse.
Fill the ramekins and bake for 20 to 22 minutes until the soufflé has risen and is golden brown — do not open the oven door.
Serve immediately.
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