This Comte Cheese Souffle with Prosciutto is a deliciously light cheese souffle is not very hard to make but very light to eat. The right amount of cheese, ham and parsley for a great taste while the beaten egg whites elevate this breakfast or lunch dish to greater heights.
It may be a funny comparison, but a cheese souffle is like a chocolate mousse in savory form; and instead of a dessert, why not serve this up as breakfast. Cheese, ham, eggs = breakfast. You fluffy up a relatively heavy combination of ingredients by incorporating egg whites that are beaten to stiff peaks and the end result is light, while remaining flavorful. Make a ham and cheese sauce, add beaten egg white to half of it and compare the two; for sure the souffle is lighter and most likely even tastier because of the airy texture.
For this cheese souffle I used Comte, which is a French Gruyere type-cheese, with alpine flavors, and genuine Prosciutto. My idea was that the Comte with its nutty, creamy, fruity, peppery and toasty flavor, would be a great combination with a salty prosciutto. The added parsley creates color and brightens the flavor, balances the flavors. It came out great, brown on the top and the outside, fluffy in the center and a great flavor. I also added just a little bit of Walnut Mustard for some extra flavor.
The only tricky part of the souffle is the baking time. Do not open the oven during baking, because you’ll risk that the souffle deflates. You need to check whether the souffle is done, especially when it is your first time and you’re not sure about your oven temperature. So do this quickly.
Another tip is to slide the dish in the lower part of your oven, not the upper part. It is easy to get a brown top, but harder to get the inside of the souffle done.
This is the modus operandi for my Comte Cheese Souffle with Prosciutto:
Butter small ramekins or 1 larger bowl and then cover with crushed corn flakes or bread crumbs. Make a sauce from butter, flour, milk, cheese, ham, mustard and parsley. Separate eggs, beat egg whites stiff and add both yolks and egg white to cooled cheese sauce. Pour sauce in ramekins (large or small) and bake and serve immediately. Enjoy!