Cheese Souffle
A classic gruyère and parmesan souffle on a bechamel base — much easier than its reputation suggests.
Source
Recipe Info
Servings: 6
Prep: 20m
Cook: 30m
Total: 50m
Ingredients
- 40g butter, plus extra for greasing
- 40g plain flour
- 300ml whole milk
- 20g white breadcrumbs
- 4 large eggs, separated
- 1/2 tsp English mustard powder
- 100g gruyère, finely grated
- 50g parmesan, finely grated
Instructions
- Pre-heat the oven to 200°C. Melt the butter in a pan and stir in the flour. Cook, stirring, for a couple of minutes, then whisk in the milk until smooth. Bring to the boil, then simmer for 5 minutes, stirring, until thickened but still pourable. Transfer to a bowl and set aside to cool slightly.
- Brush 6 small ovenproof dishes with melted butter and coat with the breadcrumbs. Separate the eggs, putting the whites in a large clean bowl. Half-fill a roasting tin with boiling water and put it in the oven.
- Stir the mustard powder, 75g of the gruyère and all the parmesan into the sauce and, once smooth, beat in the egg yolks one by one. Stir in the remaining cheese.
- Whisk the egg whites with a pinch of salt until stiff but not dry, then stir a couple of spoonfuls into the mixture to loosen it. Very gently fold in the rest.
- Divide the mixture between the dishes, being careful not to fill them all the way to the top. Put them in the bain marie and bake for about 12 minutes until well risen and golden. Serve immediately.