Beau Joie Brut Rosé Champagne

Grower: Bertrand Senecourt
Grape Variety: Pinot Noir / Chardonnay
Style: Fruity and Vibrant
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Cheese and Chive Souffle

Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4

INGREDIENTS

3 tbsp Parmesan cheese, finely grated
1 cup whole milk
2 1/2 tbsp unsalted butter
3 tbsp all-purpose flour
1/2 tsp paprika
1/2 tsp salt and ground nutmeg
4 large egg yolks - 4 large egg whites
1 cup Gruyère cheese, coarsely grated
1/2 cup chives, chopped

1. Position rack in lower third of oven and preheat to 400 F (200 C). Lightly butter a 9-in (2.5 L) soufflé dish.
2. Add Parmesan cheese and tilt dish, coating bottom and sides. Heat milk in small heavy saucepan over medium-low heat until steaming.
3. Melt butter in a heavy saucepan over medium heat. Add flour and whisk until mixture begins to foam, about 3 minutes. Do not allow mixture to brown.
4. Remove saucepan from heat. Let stand 1 minute. Slowly whisk in warm milk until smooth.
5. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt and nutmeg.
6. Add egg yolks one at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm.
7. Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
8. Fold 1/3 of the whites into soufflé base. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese and chives. Transfer batter to prepared dish.
9. Place dish in oven and immediately reduce oven temperature to 375 F (190 C).
10. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven during first 20 minutes).
11. Serve immediately.