Souffle Piperade

• 2 tablespoons butter
• 2 tablespoons grated Parmesan
• 2 tablespoons all-purpose flour
• 2/3 cup whole milk, hot
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon Espelette pepper
• 2 tablespoons red pepper jelly
• 1/2 cup grated Gruyere cheese
• 2 egg yolks
• 3 egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon lemon juice
• 1 – 2 cups boiling water

Preheat oven to 375 F.

In a saucepan set over medium heat, melt the butter. Brush a small amount of the melted butter up the sides of a 1 qt. souffle dish. Sprinkle grated Parmesan around the walls of the dish and set aside.

With the remaining melted butter in the saucepan over medium heat, stir in the flour continuously for 2 minutes. Do not let it brown.

Whisk hot milk into the flour mixture, stirring constantly until thickened, and allow to come to a vigourous simmer. Remove from heat and whisk in the spices, jelly and half of the cheese until well combined.

In a medium bowl, beat the egg yolks. Temper the eggs by adding a few tablespoons of the hot mixture at a time, whisking between each addition. Once half of the mixture is added, pour the rest into the yolks and stir well. Let cool to room temperature.

With a hand-held mixer, or in a stand mixer, beat egg whites until just foamy. Add lemon juice and salt, then beat to soft glossy peaks.

Gently fold a third of the egg whites into the yolk mixture until completely combined. Fold in the remaining whites and remaining cheese in two batches, gently folding to incorporate and not deflate the whites.

Pour the batter into the prepared souffle dish. Set the dish inside a larger shallow pan or pie dish, and fill with hot water to create a water bath. Bake 22 – 25 minutes or until browned and just set. Serve immediately.