Ingredients:

  • 2 Tbsp (30g) Unsalted Butter, soft (for greasing)
  • 2 Tbsp (15g) Finely Grated Parmesan Cheese (or Panko breadcrumbs)
  • 6 oz (170g) Fresh Spinach, washed
  • 2 Tbsp (30g) Unsalted Butter
  • 2 Tbsp (15g) All-Purpose Flour
  • 1 cup (240 ml) Whole Milk, warmed slightly
  • 1/2 tsp (2.5g) Fine Sea Salt
  • 1/4 tsp (1.2g) Freshly Ground Black Pepper
  • Pinch of Freshly Grated Nutmeg
  • 4 large Egg Yolks
  • 4 oz (115g) Gruyère Cheese, grated finely
  • 5 large Egg Whites
  • 1/4 tsp (1g) Cream of Tartar

Instructions:

  1. Preheat oven to 400°F (200°C). Generously butter the insides of four 6-ounce ramekins, brushing the butter upwards. Coat the buttered ramekins lightly with grated Parmesan, tapping out any excess. Place ramekins on a baking sheet.
  2. Wilt the fresh spinach in a hot pan until soft. Immediately transfer the spinach to a sieve or cheesecloth and squeeze out every drop of moisture. Chop the dry spinach finely and set aside.
  3. Separate the eggs, placing the yolks in a small bowl and the whites into a large, clean, grease-free mixing bowl.
  4. Make the roux: Melt 2 Tbsp butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until slightly nutty. Gradually whisk in the warm milk until smooth and thickened enough to coat the back of a spoon.
  5. Remove the base from the heat. Stir in the salt, pepper, nutmeg, and grated Gruyère until the cheese is fully melted. Temper the egg yolks by whisking a spoonful of the hot base into them, then pour the warmed yolk mixture back into the main cheese base, mixing until fully incorporated.
  6. Stir in the finely chopped, dry spinach until evenly distributed. This is your soufflé base.
  7. Whip the 5 egg whites until frothy. Add the cream of tartar (if using). Continue beating until stiff, glossy peaks form.
  8. Lighten the base: Fold about one-third of the stiff egg whites vigorously into the spinach base to lighten the mixture.
  9. The Gentle Fold: Add the remaining two-thirds of the egg whites. Using a rubber spatula, gently cut down the center and sweep underneath, turning the ingredients over until just combined. Stop folding immediately to preserve the air.
  10. Immediately spoon the mixture into the prepared ramekins, leveling the tops. Run your thumb around the rim of each dish to create a clean trough for a dramatic rise.
  11. Bake: Place the sheet in the preheated 400°F (200°C) oven, and immediately reduce the temperature to 375°F (190°C). Bake for 30–35 minutes until dramatically risen and golden brown.
  12. Serve the Spinach and Gruyère Soufflé immediately upon removal from the oven.