Souffle au Frommage
(Serves 8)

Pate à Choux
¾ cup water
4 Tbsp unsalted butter
½ tsp salt
¾ cup all-purpose flour
3 whole eggs

Bechamel Sauce
4 Tbsp unsalted butter
¼ cup all-purpose flour
1 cup skim milk
pinch nutmeg
pinch Colman's dry mustard
¼ cup grated sharp Cheddar cheese
¼ cup grated Gruyère cheese

For the Soufflé:
1 stick butter at room temperature
½ cup grated Parmesan cheese

1 cup grated Gruyère cheese
2 Tbs Dijon mustard
12 egg whites
pinch salt

Prepare the Pate à Choux: combine the water, butter, and salt in a saucepan and bring to a boil. Whisk in the flour, and cook for 10 minutes, or until the mixture coats the bottom of the pan. Remove the mixture to a bowl, and slowly whisk in the egg yolks, one at a time. Cover and refrigerate until ready to use.

Meanwhile, prepare the Bechamel sauce: melt the butter in a saucepan, and stir in the flour. Cook for three minutes, then add the milk all at once, whisking constantly. Add the spices, and cook for ten to fifteen minutes, until the mixture thickens considerably. Stir in the cheeses and cook until until they are melted. Remove from the heat.

To finish the soufflé: Generously grease the bottom and sides of a 4 quart soufflé mold with the room temperature butter. Toss the Parmesan in to the mold and turn it so that the cheese adheres to the butter and coats the bottom and sides of the mold. Refrigerate.

Meanwhile, fold the Pate à Choux and the Bechamel sauce together, and stir in the remaining cup of Gruyère cheese and the dry mustard. Whisk the egg whites with the pinch of salt until they form soft peaks. Mix one-third of the egg whites into the cheese mixture, then gently fold the remaining egg whites into the mixture, turning the bowl as you fold. Spoon the soufflé mixture into the mold, and place in the 400 degree oven. Cook for thirty minutes, or until it does not appear liquid when gently shaken. The top should be golden brown. Remove form the oven and serve at once.