Soufflé Suissesse

In a saucepan over medium heat, melt 4 tbsp of butter. Add the flour and cook for 1-2 minutes to form a roux.

Gradually whisk in the milk until a smooth béchamel sauce forms. Season with black pepper.

Remove the sauce from the heat and let it cool slightly. Whisk in the egg yolks one at a time until fully incorporated.

Stir in the cubed Gruyère cheese until it melts into the batter. Set aside.

In a separate, wide pan, pour in the heavy cream. Season with salt and pepper and bring to a simmer, allowing it to reduce and thicken slightly. Set aside.

In a stand mixer with a whisk attachment, beat the egg whites until they form stiff peaks.

Gently fold the whipped egg whites into the cheese batter in thirds, being careful not to deflate the mixture.

Preheat your oven. Brush 6 ramekins with melted butter.

Fill the prepared ramekins about three-quarters of the way full with the soufflé batter.

Place the ramekins on a baking sheet and bake until puffed, golden, and about three-quarters of the way cooked through.

Carefully turn the partially baked soufflés out of their ramekins and place them directly into the pan with the reduced cream sauce.

Top the soufflés generously with the grated Gruyère cheese.

Place the pan under the broiler until the cheese is melted, bubbly, and golden brown. Serve immediately.